Wash and dry all produce. Preheat broiler to high. Bring 3 cups water and stock concentrate to a simmer in a medium pot over medium-low heat. Mince or grate garlic. Halve, peel, and mince shallot. Finely chop jalapeño, removing ribs and seeds if you prefer less heat.

Place bell pepper under broiler. Broil, turning occasionally, until skin is blackened all over. (TIP: Alternatively, hold bell pepper with metal tongs over open flame of a gas stove, turning to blacken.) Place in a large bowl and cover with plastic wrap. Set aside to steam for at least 15 minutes.

Heat 1 TBSP olive oil in a large pan over medium heat. Add garlic, shallot, and jalapeño. Cook, tossing, until softened, 4-5 minutes. Stir in cumin. Season with salt and pepper.

Add rice to pan. Cook, stirring, until grains are translucent, 1-2 minutes. Reduce heat to medium-low. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes. Season with salt and pepper.

While rice cooks, drain half the corn from can (we sent more than needed). Roughly chop cilantro. When bell pepper is done steaming, peel and discard blackened skin. Halve, core, and remove seeds, then slice into thin strips.

Once risotto is done cooking, stir in bell pepper, corn, Monterey Jack cheese, and half the cilantro. Season with salt and pepper. Divide between plates and sprinkle with pepitas and remaining cilantro.