Bring the stock to a simmer in a saucepan.

Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onion and garlic. Cook gently until they begin to soften, about 5 to 7 minutes. Add the peppers, season, and cook, stirring for about 10 minutes. Add the rice and stir over medium heat until the grains separate and begin to crackle about 5 minutes.

Stir in the wine and cook over medium heat, stirring constantly. Stir in a couple of ladlefuls of the simmering stock, enough to cover the rice. Cook, often stirring until the stock is just about absorbed. Add another ladleful or two of the stock and continue to simmer, stirring often and adding more stock when the rice is almost dry, for 20 minutes, until the rice is cooked through but still a little chewy. Add the corn kernels, and adjust the seasoning.

When the rice is cooked, add a generous amount of freshly ground pepper, and stir in another half cup of stock, parsley, and vegan cheese. Remove from the heat. If the rice isn’t creamy, add more stock. Stir, adjust seasonings, and serve.