Start by boiling 4 cups of water in a large pot. Once boiling, add the orzo along with the sea salt. Cook for about 8-10 minutes or until the orzo is al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

In a spacious mixing bowl, combine the cooled orzo with the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, corn, and fresh cilantro.

In a separate small bowl, mix together the extra virgin olive oil, lime juice, lime zest, black pepper, and garlic powder until well blended.

Drizzle the dressing over the orzo mixture and gently fold everything together until evenly coated.

Taste the salad and adjust the seasoning if needed. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.