Heat the 5 cups chicken broth in a large saucepan over medium-high heat. Reduce heat to low and keep broth warm.

Heat the 1/4 cup of olive oil in a heavy-bottomed pot or a Dutch oven over medium-high heat. Add the diced onion and season with the teaspoon of kosher salt. Saute until softened and fragrant.

Add the 1 1/2 cups arborio rice and reduce heat to medium. Cook rice, stirring frequently until the rice is lightly toasted, matte and opaque.

Add the 2 cloves minced garlic and the 3 cups sweet corn and stir to coat. Deglaze with the 1/2 cup white wine (if using) and cook until the wine has evaporated. Add the 1/4-1/2 teaspoon arbol chili powder and 1 cup of the hot broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring frequently, letting the rice absorb all the broth.

Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. At the same time that you add the last 1/2 cup of broth, add the fresh diced tomato, letting it cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.

Stir in the 1/4 cup crumbled Cotija, and half of the cilantro and scallions. Adjust salt and chili powder to taste.

Divide among bowls, garnish with more Cotija cheese and the remaining chopped cilantro and scallions.