For the Grill

1. Prep the vegetables and chicken: Preheat your grill. Place the peach halves, corn, shallots, and chicken on a large baking sheet, then drizzle everything lightly with olive oil. Season both sides of the chicken with salt and pepper. 
2. Grill the vegetables and chicken: Grill the peach, corn and shallots for 3-5 minutes per side until nicely charred. Remove and set aside on a plate. Grill the chicken for 6-8 minutes per side until the internal temperature reaches 165°F. Remove and set aside on a plate, covered, until ready to serve.

For the Peach Sauce

1. Blend the ingredients: Add the 3 grilled peaches (save 1 peach for garnish) along with all of the peach sauce ingredients. Blend until smooth and creamy. Transfer to a bowl and set aside. Rinse out your blender to use for later.

For the Orzo

1. Make the creamed corn sauce: Use a sharp knife to cut the grilled corn kernels off each cob. Transfer half of the kernels to the blender. Add the grilled shallot, milk, nutritional yeast, cornstarch, lemon juice, 1/4 tsp salt and 1/8 tsp pepper to the blender. Blend until smooth and creamy. Set aside.
2. Cook the orzo: Heat a large pot over medium-high heat. Once hot, add the orzo and allow it to toast in the pot for a minute while stirring. Pour the blended creamed corn sauce into the pot then bring to a boil. Reduce the heat and let simmer for 10 minutes on low heat until the orzo is cooked.
3. Finish the orzo: Stir in the fresh basil and remaining corn kernels to the orzo. If the orzo appears too thick, add a splash of milk to loosen it up. Remove the pot from the heat and set aside.
4. Serve and enjoy: Transfer the orzo to a large plate. Next, slice the grilled chicken breasts and place on top of the orzo. Drizzle the chicken with some of the peach sauce. Slice the remaining grilled peach, then arrange the slices in various spots on the plate. Drizzle the plate with honey then garnish with fresh basil. Enjoy!