Bring a large pot of salted water to a rolling boil over high heat. Add orzo and cook according to package directions until al dente, usually around 8-10 minutes. Once cooked, drain the orzo in a colander and let it cool slightly.

Preheat your grill to medium heat, around 400°F (200°C). Carefully place the corn cobs on the grill and cook for 10-12 minutes, turning occasionally until the kernels are nicely charred. Remove from heat and let cool.

Heat a splash of oil in a grill-safe pan over medium-high heat. Add the sliced white parts of scallions and sear for 2-3 minutes until slightly charred. In the same pan, sauté minced garlic for another 1-2 minutes until golden brown. Remove from heat and set aside to cool.

In a blender or food processor, combine the cooled garlic, seared scallions, lemon zest, lemon juice, vinegar, oil, miso, and a sprinkle of salt. Blend until creamy and smooth. Adjust seasoning as needed, then add fresh dill and blend again briefly.

Once the corn has cooled, cut the kernels off the cob. In a large mixing bowl, combine the cooked orzo, corn, seared scallions, chopped artichoke hearts, edamame, oregano, and arugula. Pour the creamy dressing over the top and gently toss the ingredients together.

You can serve the salad immediately or chill it in the refrigerator for about 30 minutes to let the flavors meld.