Whisk together chicken broth, honey, olive oil and Italian seasoning and 1/2 tsp each, salt and pepper in large bowl. Add peppers, mushrooms and zucchini; toss to coat. Use a slotted spoon to transfer vegetables to a foil-lined rimmed baking sheet, reserving seasoned broth.
Season steaks with salt and pepper to taste; place on top of vegetables. Place under pre-heated broiler, about 3 inches from heat; broil until lightly charred, about 7 minutes. Remove from oven; toss vegetables and turn steaks over. Return to oven and broil for 5 to 7 minutes. Remove steaks and let rest. Stir corn into vegetables; broil until vegetables are charred and softened, about 5 minutes.
Meanwhile, cook orzo according to package directions; drain and toss with reserved broth mixture, green onions, sun-dried tomatoes and Parmesan cheese. Spoon onto warm deep platter; carve steaks into slices and place on top of vegetable mix to serve.