1. Preheat your grill to medium-high heat and lightly oil the grates.

2. Season the chicken breasts with salt and pepper, and grill them for about 6-7 minutes per side, or until they are cooked through and have nice grill marks. Let the chicken rest for a few minutes before slicing it into bite-sized pieces.

3. Meanwhile, shuck the corn and carefully remove the kernels from the cobs with a sharp knife.

4. In a large saucepan, bring the broth to a simmer and keep it warm over low heat.

5. In a separate, large, heavy-bottomed pot, heat the butter over medium heat. Add the chopped onion, and cook until it is soft and translucent, about 5 minutes.

6. Add the garlic and rice to the pot, stirring to coat the rice with the butter. Toast the rice for about 2 minutes, or until it is fragrant.

7. Pour in the wine and stir until it has evaporated.

8. Add a ladleful of the hot broth to the rice, stirring constantly until the liquid is mostly absorbed. Continue adding the broth, one ladleful at a time, allowing each addition to be absorbed before adding the next. Stir the risotto frequently to release the rice's starch, which will create a creamy consistency.

9. When the rice is almost al dente, add the corn kernels and sliced chicken to the pot, and continue to cook until the rice is tender and the chicken is heated through.

10. Stir in the Parmesan cheese, and season the risotto with salt and pepper to taste.

11. Serve the risotto immediately, garnished with chopped parsley. Enjoy your warm, satisfying, and quietly special meal!