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Preheat the oven to 425°F (220°C). Stand each ear of corn upright on a half-sheet pan and carefully slice downward to remove the kernels, turning the cob as you go. Add 2 medium zucchini, cut into bite-size half-moons. Drizzle with 2 tablespoons extra virgin olive oil and season with 2 teaspoons smoked paprika, 2 pinches of salt, and black pepper. Toss well, spread into an even layer, and roast at 425°F (220°C) for 30 minutes, until the corn is lightly charred and the zucchini is tender.
About 10 minutes before the vegetables are done, cook 1 cup orzo in salted boiling water until al dente. Drain and add it to the pan right away. Meanwhile, whisk together 2 tablespoons extra virgin olive oil, the juice of 1 lime, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 clove garlic (grated), 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.
Add the dressing, 1 cup crumbled feta, and ¼ cup fresh basil (chopped) to the sheet pan. Gently toss until the orzo is evenly coated and mixed with the vegetables.
Serve warm with an extra squeeze of lime juice and more fresh herbs, if you like. Enjoy as is, or top with your favorite protein for a heartier meal.