Add the stock to a saucepan over low heat to warm it and keep it warm throughout the process of making risotto.
In a large deep skillet or dutch oven, heat the garlic oil over medium-high. When oil is hot, add the shallot, season with salt and pepper, and cook, stirring, for about 1 minute. Add the rice and stir to coat. Cook, stirring constantly, for about 2 minutes.
Add the wine and stir while it is absorbed. When it is about all absorbed, add a ladle of stock (about 1 cup) to the rice. Stir, almost constantly, while the stock absorbs. When the spoon leaves streaky tracks on the bottom of the pan and most of the stock is absorbed, lower heat to medium and add another ladle of stock; stir while it cooks and absorbs.
Repeat the stock and stir process one more time, then stir in the corn. Add another ladle of stock; cook and stir until it is absorbed. Test the risotto to see if it’s soft, yet firm (al dente). Add the tomatoes, green onions and cheese. Add more stock, if needed. The consistency should be creamy, not runny, and the rice will be a little firm. Add more stock if necessary and stir while it cooks and the liquid is absorbed.
Remove the risotto from the heat. Stir in the basil; season with salt and pepper. Just before serving, drizzle with additional garlic oil and top with more cheese.