Add the chicken stock to a pot and heat it gently on the stove. Keep it low and warm.

Heat a separate large pot over medium heat and add olive oil. Heat through. Add onion, peppers and corn. Cook about 5 minutes to soften, and until the corn just starts to turn golden.

Add garlic and cook another minute, stirring, until fragrant.

Add rice and stir to coat the rice with the moisture.

Add the wine and allow the rice to absorb the liquid, stirring often, about 5 minutes or so.

Add the chicken stock a half cup at a time, stirring often, until it is absorbed into the rice. The entire process can take 20 minutes or so, depending on how al dente you like your rice.

Stir in the ancho powder, cumin and paprika about half way through the stock process, allowing the seasoning to incorporate.

Remove from heat and stir in the Parmesan cheese. Set aside to cool.

Next, set out three bowls in a row. Set the flour in the first, the egg (beaten) in the second, and the bread crumbs in the third.

Pour the oil into a large pan and bring to a medium heat, but do not allow it to smoke.

Form the rice into small balls that fit into the palm of your hand and stuff a cube of cheese into the center. Form the rice around it. You should wind up with 40-ish balls this way. Or make them larger if you’d like!

Dip each rice ball first in flour, then in the egg, then in bread crumbs. Fry them in small batches, 5-6 at a time, about 3-4 minutes per side, or until they brown nicely.

Set them onto serving plates and serve with Picante sauce or chipotle crema.