1. Cook bacon in a medium pan until golden brown and crispy. Remove to a paper-towel lined plate. Once cool, crumble bacon into bite-sized pieces. Reserve 3 tablespoon of the bacon grease in pan.
2. Heat corn stock (or chicken/vegetable stock if using) in a small pot over medium heat until it reaches a low simmer. Lower heat a bit to maintain a very low simmer.
3. In a larget skillet, heat 3 tablespoons of the bacon grease over medium heat. Add shallots, season with Kosher salt, and cook for 3-4 minutes, until softened and translucent. Add rice and cook, stirring frequently, until coated in the bacon grease and a bit opaque, about 2 minutes.
4. Stir in wine, season with Kosher salt and freshly ground black pepper, and cook until wine is fully absorbed by rice.
5. Reduce heat to medium low. Add stock 1/2 cup at a time, stirring frequently, adding more stock as rice absorbs the liquid. After about 8 to 10 minutes, add corn and stir. Keep adding stock, stirring and cooking, until rice is cooked to al dente (a bit firm to the bite), about 20 minutes. Your risotto should be creamy, not soupy or stiff. You may not use all of your stock.
6. Remove risotto from heat, stir in butter, parmesan cheese, and crumbled bacon. Divide among 4 plates and top with chives and a poached egg. Serve immediately.

for the Corn Stock

1. Place cobs (cut or snap in half if too big for your pot), onion, parsley, thyme, bay leaf, and peppercorns in a large stockpot. Add enough water to cover ingredients. Bring mixture to a boil, then reduce heat and maintain a simmer. Cook for 2 to 3 hours, until your stock has a strong corn flavor. Strain mixture and allow to cool completely. Can be refrigerated for 5 to 7 days, or what I like to do is freeze in 4-6 cup portions for risotto, soups, etc.