Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes until al dente. Drain and transfer to a large mixing bowl to cool.

Grill Corn: Preheat the grill to medium heat. Husk the corn and grill for 10-12 minutes until tender and slightly charred. Let cool, then slice the kernels off.

Sear Scallions & Garlic: Heat a tablespoon of avocado oil in a skillet, add the white parts of scallions, and sauté for 1-2 minutes. Add minced garlic and cook for another 30 seconds.

Make Dressing: In a blender, combine sautéed garlic, scallions, lemon juice, avocado oil, and miso. Blend until smooth, then add herbs and blend briefly.

Assemble Salad: Add corn, artichoke hearts, edamame, and green part of scallions to the bowl with orzo. Pour dressing over and toss gently to combine.

Serve or Store: Enjoy immediately or chill in the fridge for 30 minutes to enhance flavors. Serve cold or at room temperature.