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Cook orzo according to package directions. Rinse with cold water to cool quickly; drain well.
Combine lime juice, oil, cilantro, salt and pepper in a screw-top jar; cover and shake well to combine.
Combine orzo, blueberries, corn and green onions in a large bowl. Add dressing; toss to coat. Serve at once or cover and chill up to 24 hours. Top with feta and sprinkle with cilantro before serving.