Bring a large saucepan of salted water to a boil. Meanwhile, heat 1 tablespoon of the olive oil in a 12-inch skillet over high heat until shimmering. Add 2 cups fresh corn kernels and ¼ teaspoon of the kosher salt. Spread in an even layer and cook undisturbed until browned on the bottom, about 1 minute. Stir and continue to cook, stirring occasionally, until the corn is tender and starts to pop, 1 to 2 minutes more. Transfer to a medium bowl.

Heat 1 tablespoon of the olive oil in the same skillet over high heat until shimmering. Stir in 2 chopped medium zucchini, 1 minced garlic clove, and ¼ teaspoon of the kosher salt. Spread into an even layer and cook undisturbed until the bottoms are browned, about 3 minutes. Remove the skillet from the heat and let cool slightly.

When the water is boiling, add 8 ounces dried orzo pasta to the saucepan and cook according to package instructions until al dente, 7 to 9 minutes. Drain and run briefly under cool water to cool the orzo down. Drain well again.

Whisk 1 tablespoon finely grated lemon zest, 3 tablespoons lemon juice, ½ teaspoon honey, the remaining 3 tablespoons olive oil, the remaining ¾ teaspoon kosher salt, and ¼ teaspoon black pepper together in a large bowl until emulsified.

Stir in the orzo, corn, and zucchini. Gently stir in 4 ounces crumbled feta cheese and ½ cup coarsely chopped fresh basil leaves. Taste and season with more kosher salt and black pepper as needed. Serve at room temperature or chilled.