In a large bowl, combine the orzo, corn, cheese, green onions, celery, basil, apple juice, lemon juice, oil, salt and pepper. To prepare the tomatoes, if necessary, trim the bottoms off the tomatoes so they will sit upright. Cut off the tops and remove the core. Dice the tomato trimmings and add them to the orzo salad (except the inedible green stem). Scoop out the tomato pulp and discard. Invert the tomatoes onto a plate lined with paper towels to let them drain.