Bring a large pot of salted water to a boil, then add the orzo. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Heat a large skillet over medium-high heat and add the corn kernels. Cook for 5-7 minutes until slightly blackened. Transfer to a plate to cool.

In the same skillet, add olive oil and toss in halved cherry tomatoes. Cook for 4-5 minutes until soft and golden brown. Remove from heat to cool.

In a food processor, combine parmesan, minced garlic, vinegar, honey, lemon juice, and black pepper. Blend while drizzling in olive oil until smooth.

In a large mixing bowl, combine cooled orzo, charred corn, caramelized tomatoes, arugula, basil, chives, and prosciutto. Toss gently.

Pour vinaigrette over the salad and gently toss until evenly coated to meld flavors.

Let the salad sit at room temperature for about 20 minutes before serving. Serve in bowls or on plates.