Preheat the oven to 375 degrees. \nToss zucchini with a drizzle of olive oil and a pinch of kosher salt. Spread evenly on a baking sheet and roast until tender and beginning to brown, tossing halfway through, about 15-20 minutes. Remove from the oven and let cool completely. \nMeanwhile, as your zucchini roasts, 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 ¼ tsp Cuba spice. Set aside to cool completely. \nMake your dressing by whisking together the remaining 1 tsp Cuba spice, honey, lemon juice and zest, vinegar, 3 Tbsp olive oil and ½ tsp kosher 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. Serve chilled or at room temperature.