Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell peppers, corn, red onion, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
Pour the dressing over the salad and toss gently to combine all ingredients.
Add the crumbled feta cheese on top and give it a light toss.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.