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Cut the corn kernels from the cobs into a bowl, then chop the shaved cobs into three.
Pour the vegetable stock into a deep pan, add the chopped cobs and bring to a simmer, then keep warm over a low heat.
In a food processor, blitz a quarter of the kernels with a tablespoon of stock until smooth and creamy; set aside.
Heat a little olive oil in a large pan, add the celery, onion and garlic with a pinch of salt and cook over a low heat for 10-15 minutes.
Turn up the heat, add the rice and stir for a couple of minutes, then add the wine and let it evaporate.
Once all the wine has evaporated, turn the heat down to medium-low and start adding the stock a ladleful at a time.
When half the stock has been added, stir in the remaining corn kernels, then continue adding the stock until the rice is cooked.
Remove the risotto from the heat and stir in the cheese, blitzed corn, the butter and some salt and pepper.
Pop a lid on top and leave to rest for a minute or two, then serve immediately, topped with extra grated Parmesan and the chopped chilli.