MAKE THE VINAIGRETTE: In a small bowl, whisk together the olive oil and lemon juice. Then add the shallot, basil, parsley, and garlic stir together and cover the bowl with plastic wrap. Refrigerate while the salad comes together.
COOK THE ORZO, CORN, & ASPARAGUS: In a large skillet, add the orzo, 3 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to a slow simmer. Add the asparagus and whole corn on the cob, cover, and simmer for 8 minutes. Stir and turn the corn over halfway through. Drain the remaining water with a fine strainer and set aside.
PAN SEAR THE CORN: Heat a skillet large enough to hold the corn on the cob over high heat for at least 5 minutes. Brush the corn with olive oil and sprinkle with salt and pepper. Place the corn in the hot pan and sear over high heat for 2 minutes per side or until sear marks appear on the corn. Allow the corn to cool for 2-3 minutes, then cut the kernels off the cob.
COMBINE THE SALAD INGREDIENTS: In a skillet or large bowl, combine the orzo, asparagus, corn kernels, tomatoes, and the vinaigrette. Stir to coat all the ingredients in the dressing. Add additional salt and pepper if needed.
SERVE AND STORE: Serve the salad warm, or refrigerate and serve cold later. Store the salad in an airtight container in the fridge for up to 3 days.