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Cut the corn kernels away from the cob.
Trim away the woody end of the asparagus spears, then slice into ¼ inch pieces.
Trim the ends of the snap peas, and pull away any strings if necessary before thinly slicing them at a bias.
Cook pasta according to package instructions.
Drain, then transfer to a large mixing bowl.
While the orzo cooks, add about 1 tbsp of oil to a medium-sized sauté pan over medium-low heat then add the corn.
Spread the corn out to cover the bottom of the pan, then allow to cook undisturbed for 3-4 mins.
Add a generous pinch of salt, give the corn a toss and sauté for 2 mins until the corn starts to lightly char around the edges.
Transfer the corn to the mixing bowl and toss it together with the orzo.
Place the same pan back on the burner, then add the asparagus with a pinch of salt.
Sauté for 3-4 mins, or until the asparagus is brighter green in color, then transfer to the bowl with the orzo.
You can then add the snap peas, chives, pepitas, and arugula.
Return the pan back to the burner and add 3 tbsp of oil.
Add the garlic and shallot with a pinch of salt, then sauté for about 3-4 mins, or until lightly golden.
Add the pumpkin seeds, and let them toast in the pan for 2-3 mins.