For shrimp: Place shrimp, lemon juice, smoked paprika, salt, cumin, pepper, cayenne, and garlic into a mixing bowl and toss together. Set aside.
Pour oil into a sauté pan over medium-high heat.
Add shrimp and sauté for about 3 minutes on each side. Adjust seasonings. Deglaze the pan with wine and cover for 1 minute. Set aside and keep warm.
For risotto: Fill a large saucepan with the stock and place over medium-low heat. Break each corn cob in half and add it to the pot of stock. Simmer mixture for 30 minutes. Set aside.
Place a medium skillet over medium-high heat, add the oil and half of the butter and sauté shallots for 2 minutes. Add garlic, half of the corn kernels and rice and continue to sauté for 3 to 4 minutes or until a small white dot remains in the center of each grain of rice. Season with salt and pepper.
Deglaze pan with wine and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add ⅔ cup warm corn milk infused stock, stirring frequently.
Each time the liquid evaporates add another ladle of stock and continue to stir. Repeat until the rice is al dente, about 20 minutes. Season with salt and pepper.
Stir in the mascarpone, remaining butter and grated Parmesan. Fold in the remaining corn.
Top risotto with more grated Parmesan, adjust seasonings, and serve.