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Heat a medium saucepan over medium-high heat and add quinoa. Toast quinoa for 1 to 2 minutes until fragrant. Add 2 cups of water and ½ tsp. salt and bring to a boil. Cover, reduce heat to low, and cook until the quinoa is tender and translucent, about 15 minutes. Stir in edamame, cover, and let rest off heat for 10 minutes.
Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add scallions to the pan and weigh them down using a grill press or smaller pot to increase surface contact. Cook for 4 to 5 minutes, tossing halfway through, until nicely charred. Transfer to a cutting board to slightly cool.
Reduce heat to medium and add another drizzle of olive oil (~1 Tbsp.) along with corn. Season with ground cumin, remaining ½ tsp. salt, and ¼ tsp. black pepper, and cook until nicely caramelized, about 5 to 7 minutes. Transfer to a large mixing bowl.
Transfer cooled scallions to a countertop blender and add remaining dressing ingredients (plant milk, avocado, dill, lemon juice, vinegar, miso paste, granulated garlic, onion powder, salt, and black pepper); blend until smooth. Alternatively, use an immersion blender to blend.
To the bowl with corn, add quinoa and edamame mixture, remaining avocado (cubed), cilantro, pistachios (or pepitas), and jalapeño. Add dressing and toss to combine. Serve at room temperature.