Bring a large pot of salted water to a boil. Cook the orzo until al dente, referring to your package for exact cooking times. Drain, reserving ½ cup cooking water, and set aside.

Make the squash sauté: Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and summer squash and a splash of white wine. Continue cooking until the wine reduces and the squash softens. Stir in the corn. Taste and adjust seasonings.

Raise the heat to medium-high and add the reserved pasta water. Stir in the orzo and mix until the vegetables and pasta are well combined. Add the basil, pine nuts, chives, and red pepper flakes. Taste and adjust seasonings, topping with the feta, parmesan, sun-dried tomatoes, and/or balsamic, if desired.