Prepare the Corn Stock: In a large saucepan, bring 6 cups of water to a boil and add spent corn cobs, vegetable broth, and a bay leaf. Let it simmer for about 30 minutes.

Sauté the Aromatics: In a heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté for about 5 minutes.

Toast the Arborio Rice: Add 1 cup of arborio rice to the pot and toast it for 2-3 minutes, stirring constantly.

Deglaze with Wine: Pour in 1/2 cup of white wine and stir, allowing it to simmer for 1-2 minutes until most of the liquid is absorbed.

Incorporate the Vegetables: Fold in 1 cup of sweet corn kernels and 1 diced bell pepper into the pot and cook for another 2-3 minutes.

Gradually Add the Corn Stock: Ladle in 1 cup of warm corn stock, stirring frequently until absorbed. Repeat until the rice is creamy and al dente, about 15-20 minutes.

Finish for Creaminess: Stir in 1 tablespoon of butter and 1/2 cup of grated Parmesan cheese, adjusting seasoning with salt and pepper.

Prepare the Pancetta Topping: In a separate pan, cook 4 ounces of diced pancetta over medium heat until crispy, about 5-7 minutes.

Serve the Risotto: Spoon the risotto onto plates and sprinkle with crispy pancetta, optionally garnishing with more Parmesan and chopped herbs.