In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for about 2 minutes until the rice is slightly toasted.

If using, pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Stir in the sweet corn, salt, and black pepper. Cook for an additional 2-3 minutes until the corn is heated through.

Remove from heat and stir in the grated Parmesan cheese and butter until melted and creamy.

Serve immediately, garnished with fresh basil.