Begin by boiling water in a large pot, adding a generous pinch of salt. Pour in 1 cup of orzo and cook according to package instructions, about 8–10 minutes, until al dente.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 cup of fresh or frozen corn kernels and char for about 5–7 minutes.

In the same skillet, add more olive oil if needed and toss in 1 cup of halved cherry tomatoes. Sauté on medium heat for 5–6 minutes until they caramelize.

In a food processor, combine 2 cloves of garlic, 0.5 cup of grated parmesan cheese, 0.25 cup of white wine vinegar, 1 tablespoon of honey, and the juice of 1 lemon. Blend until smooth.

In a large mixing bowl, combine the cooled orzo, charred corn, caramelized tomatoes, 2 cups of arugula, fresh basil and chives. Drizzle the vinaigrette over the top and toss.

Transfer the salad to a serving dish. Layer additional slices of Prosciutto di Parma over the top and allow to sit for about 20 minutes before serving.