Cook the corn in salted boiling water for 5 minutes. Drain. Cook over hot coals (or on a griddle pan) for about 10 minutes, turning occasionally, until charred. Allow to cool. Slice off the kernels from the cob and set aside.
Cook the orzo in salted boiling water for about 15 minutes until tender. Drain.
Blitz together the garlic, half of the sliced spring onion, lemon juice (reserve the zest), oil, ½ an avocado and dill until smooth. Season the dressing with salt and pepper.
Combine the orzo, corn, remaining spring onion, peas and dressing. Top with remaining avocado, lemon zest and rocket.
