Heat a grill to medium high heat (375-450°F). Shuck corn and rub each corn evenly with oil or butter. Place corn directly on the grill grates and cook until it just begins to blacken, then turn. Cook until blackened on all sides, about 12-15 minutes total. (For a quick fix, use fresh or frozen corn kernels and sauté with butter or oil over high heat until heated through.)
Using a chef’s knife, slice the corn off the cob into a large mixing bowl.
Prepare RightRice Risotto according to package then stir in lime juice, chili powder, cumin, salt, scallion, cilantro, and queso fresco.
Little by little, stir in an additional broth or water if needed to make it creamier.
Garnish with cotija cheese, lime wedges, and more cilantro and scallions, if desired.