Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell peppers, corn, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
Pour the dressing over the orzo salad and toss gently to combine.
Sprinkle the feta cheese on top and give it a final toss.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.