Bring a large pot of salted water to a rolling boil, add orzo, and cook according to package instructions until al dente, usually about 8–10 minutes. Drain and rinse under cold water.

Preheat your grill to medium heat, husk the corn, and grill for 10–12 minutes, turning occasionally until charred. Cool and slice kernels off the cob.

In a skillet over medium-high heat, add a splash of avocado oil, sear the white parts of scallions for 2–3 minutes. Add minced garlic and sauté for 1–2 minutes. Set aside.

In a blender, combine the sautéed garlic and scallions, fresh lemon juice, vinegar, miso paste, salt, and avocado oil. Blend until smooth, then add fresh dill and pulse briefly.

In a large bowl, combine cooled orzo, grilled corn, seared scallions, sliced artichoke hearts, and edamame. Pour in the dressing and gently toss.

Serve immediately garnished with vegan parmesan or chill in the refrigerator for later serving.