Preheat the oven to 375 degrees. \nToss the zucchini with a drizzle of olive oil and a pinch each of salt and Cuba spice. Spread evenly on a baking sheet and roast, tossing halfway through, until tender and beginning to brown, about 15-20 minutes. Remove from the oven and let cool completely.\nMeanwhile, cook your orzo: Bring a small pot of salted water to a rolling boil. Add the orzo and cook according to package instructions for al dente. Drain and toss with 1\/2 tsp Cuba spice. Set aside to cool completely. \nMake your dressing by whisking together the lemon juice and zest, vinegar, honey, 3 Tbsp olive oil, 1 tsp Cuba spice and ½ tsp salt.\nOnce your zucchini and orzo have cooled, add to a large mixing bowl along with the corn, tomatoes, onion and basil. Drizzle over the dressing and toss to combine. Season to taste with salt and Cuba spice, as desired. Serve chilled or at room temperature.