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Bring a large pot of generously salted water to a boil.
Cook the orzo until just shy of al dente.
Reserve about ½ cup pasta water, then drain.
Meanwhile, melt the butter in a large skillet over medium heat.
Continue cooking, swirling occasionally, until the butter is golden brown and smells nutty.
Add the corn and white parts of the green onions and cook for 4-5 minutes, stirring occasionally, until the corn is tender with a little color.
Add the orzo to the skillet with a splash of pasta water and toss to coat.
Remove from the heat and stir in the Parmesan, followed by the basil, green parts of the green onions, lemon zest, and champagne vinegar.
Season with salt and black pepper, adding another splash of vinegar if it needs more brightness.
Transfer to a serving bowl and finish with more Parmesan, green onions, black pepper, and a generous drizzle of extra-virgin olive oil.
Serve warm or at room temperature.