Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

Grill the Corn: Heat a grill pan over medium-high heat and brush lightly with avocado oil. Grill corn cobs for 10-12 minutes until charred and tender. Cool, then cut kernels off the cob.

Sear Scallions & Cook Garlic: Sear white parts of scallions in the grill pan for 2-3 minutes. Sauté minced garlic in oil over low heat until golden, about 2 minutes. Let cool.

Make the Dressing: In a blender, combine sautéed garlic, grilled scallions, lemon zest, lemon juice, vinegar, avocado oil, miso paste, and salt. Blend until smooth, then add fresh dill and pulse to combine.

Assemble the Salad: In a large bowl, combine cooked orzo, grilled corn, scallions, artichoke hearts, edamame, and arugula. Toss with the creamy dressing until well mixed.

Serve or Store: Serve salad immediately or chill in the refrigerator for 30 minutes. Store in an airtight container for up to 4 days.