Preheat the oven to 400°F. Place the quartered shallots on a large piece of aluminum foil. Drizzle with 2 teaspoons olive oil and season with salt and black pepper. Fold the foil into a sealed packet, then cover with another foil sheet and crimp the edges to enclose. Roast for 20 to 30 minutes, until the shallots are soft and caramelized.

Meanwhile, bring the vegetable broth to a boil in a small saucepan over medium-high heat, then reduce the heat to low and keep warm.

In a large skillet, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and corn kernels, season with salt and pepper, and sauté for 2 to 3 minutes. Run the back of a knife down the drained corn cobs to extract the milky juice, then scrape this liquid into the skillet. Stir in the arborio rice and cook for 2 to 3 minutes, until the grains turn translucent at the edges.

Add the warm broth to the rice 1/2 cup at a time, stirring constantly and waiting for each addition to be mostly absorbed before adding more. Continue this process for 20 to 25 minutes, until the rice is tender and the mixture is creamy.

Once the roasted shallots are done, fold them into the risotto along with the nutritional yeast and vegan butter, if using. Taste and adjust the salt and pepper. Serve immediately, topped with chopped chives.