Make the vinaigrette--mix all ingredients together and set aside.
Remove the corn from the cob--best method is to take husked corn and place cob in the hole of a bunt pan and use sharp knife to cut off the cob. Most of the corn will fall into the bunt pan. Spread corn onto a baking sheet and drizzle with 1 tbsp olive oil, salt and pepper. Roast at 400 degrees for 15-20 minutes until tender and brown in spots.
Cook orzo (follow directions on package).
Toss orzo, corn, vinaigrette, veggies and feta together. Serve wam or cold. Yum.