Wash and dry all produce. Bring 5 cups water and stock concentrate to a boil in a medium pot. Meanwhile, cut corn kernels from cob. Once stock boils, reduce heat to low and add corn kernels to pot, keeping pot on stove. Meanwhile, slice garlic as thinly as possible. Halve, peel, and thinly slice shallot. Cut lemon into quarters.

Heat a drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook, tossing, until softened, 1-2 minutes. Add rice and stir until grains are translucent, 1-2 minutes. Add stock to pan 1/2 cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, 30-35 minutes.

While risotto simmers, halve tomatoes lengthwise and place in a small bowl with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Pick basil from stems; discard stems. Roughly chop leaves. Pat scallops dry with a paper towel and season all over with salt and pepper; set aside on a plate.

Once risotto is done simmering, stir in Parmesan, 1 TBSP plain butter, and a squeeze of lemon juice. Season with salt and pepper.

Heat a large drizzle of oil in a medium pan over medium-high heat. Add scallops and cook until browned on bottom, 2-3 minutes. Flip scallops, then add chili lime butter to pan. Spoon butter over scallops until cooked through, 1-2 minutes more. (TIP: Tilt the pan slightly toward you to make it easier to spoon the butter.) Remove pan from heat and set aside.

Divide risotto between bowls and top with scallops. Drizzle with melted chili lime butter in pan. Scatter tomatoes and basil over top. Serve with remaining lemon on the side for squeezing over.