Bring a large pot of salted water to a boil, add orzo, and cook for 8-9 minutes until al dente. Drain and rinse with cold water.

Halve the cherry tomatoes and finely dice the red onion. Coarsely chop the cilantro and parsley. Set aside in a mixing bowl.

Whisk together olive oil, white wine vinegar, sea salt, and black pepper in a small bowl until emulsified.

In the mixing bowl, combine cooled orzo, tomatoes, corn, and red onion. Drizzle with dressing and toss gently.

Fold in chopped cilantro and parsley just before serving. Serve immediately or refrigerate for 15 minutes.