Preheat the oven to 400 degrees.
Boil a pan of salted water and place the cleaned ear of corn into the water. Cook for 3 minutes then remove the corn from the boiling water.
Set aside to allow the corn to cool completely. Once cool, cut the kernels off the cob with a knife into a bowl. Set aside.
Place the mushrooms and onions together on the baking sheet then drizzle with one tablespoon of the olive oil and season with crushed red pepper, sea salt & freshly cracked pepper, to taste; toss to coat evenly. Roast for 10 minutes.
Add the asparagus, tomatoes, zucchini, and garlic then drizzle with remaining olive oil then toss the veggies.
Roast for another 5 minutes then add the corn and chopped baby spinach, toss the veggie then continue to roast for 1-2 minutes. Remove from the oven and set aside to cool.
Cook the orzo in salted water until al dente, per package instructions. Drain, reserving 1/2 cup pasta cooking water.
Add the butter, lemon juice, and lemon zest to the orzo and toss to coat evenly. Add the parmesan cheese and a bit of reserved pasta water, as needed, then toss to coat evenly.
Add the roasted veggies then toss until well mixed. Taste then season with sea salt and lots of freshly cracked pepper, to taste.
Serve with additional lemon and parmesan on the side. Enjoy.