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Combine the pesto, red wine vinegar, and lemon juice in a small blender or food processor, Blend on high speed until you have a smooth dressing.
Heat a grill pan or medium frying pan to medium heat.
Slice the zucchini length-wise into ¼ - ½ inch thick strips and add to a large bowl. Lightly coat with avocado oil and a pinch of salt.
Grill the zucchini for 3-4 minutes per side, until consistent grill marks appear and the zucchini is tender. Remove from the pan and set aside to cool.
Lightly oil the ears of corn and add to the grill pan. Grill for about 5 minutes on each side, turning often, until lightly charred all over. Remove from the pan, and set aside.
Pile the zucchini strips on a cutting board and evenly chop into ½ inch cubes and cut the corn off the cob one ear at a time.
In a large mixing bowl, add the cooked orzo, grilled zucchini, and grilled corn. Toss to evenly combine. Add ⅓ cup of the vinaigrette, the grated parmesan cheese, and the chopped basil, and toss to combine. Add more dressing to taste. Salt to taste.
Put the salad in the fridge to chill before serving. Store in an airtight container in the fridge for up to 4 days.