Boil orzo in salted water according to package instructions until al dente (about 8-10 minutes). Drain and set aside.

Grill husked corn over medium heat for about 10 minutes until charred. Cool slightly, then slice kernels off the cob.

In a bowl, combine cooked orzo, grilled corn kernels, cherry tomatoes, cucumber, and scallions.

In a separate bowl, whisk together dill, lemon juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.

Serve immediately or refrigerate for up to three days.