Cook the orzo pasta al dente, according to package instructions. Drain and pour back into the pot.
Meanwhile, cook the prosciutto in a large pan set over medium heat, until crispy, approximately 2 minutes each side. Remove from the heat and set aside.
For the brown butter vinaigrette
Place the butter in a pan. Let the butter brown until it smells toasted and nutty, and is deep gold in colour, approximately 3-4 minutes. Add the olive oil, green onion, jalapeño, thyme, honey, lemon juice, and zest. Cook 1-2 minutes, then remove from heat. Pour the brown butter mix onto the hot orzo. Stir to combine.
Add the basil and chives to the orzo. Season with salt and pepper and stir. Add the corn, tomatoes, and Saputo Feta cheese. Garish with crispy prosciutto and avocado. Serve hot or at room temperature.
