Grilled Corn Puree:
Shuck each ear of corn. Rub the corn with the olive oil. Place onto a hot grill or grill pan for 10-15 minutes, turning every 3 minutes to make sure to char all sides. Remove from the grill and allow to cool. Once cooled, remove the kernels from the cob, making sure to reserve the cobs for the stock. Place all but one cup of the kernels into a blender with the water. Puree on high for 1 minute until smooth. Season with salt and pepper to taste.
Lobster Corn Stock:
In a large stock pot, bring the gallon of water to a boil. Add 1 tablespoon of salt and the lobsters. Cook for 8 minutes. Remove the lobster and place into an ice bath to cool quickly. Once cooled, remove all of the meat from the shells, reserving the shells. Heat the oil in a stock pot. Add the onions, leeks, celery, carrots, corn cobs and lobster shells to the pan. Sweat for 8-10 minutes on medium heat. Add the 2 quarts of water and herbs. Bring to a boil then reduce to simmer. Simmer for 1 hour. Strain through a fine mesh sieve.
Combine the chives and olive oil in a blender. Puree on high for 30 seconds. Allow to sit for 2 hours. Strain through a fine mesh sieve.
Heat the extra virgin olive oil in a sauté pan. Add the onions and sauté for 5 minutes until translucent. Add the rice and cook until the rice starts to toast. Deglaze the pan with the white wine. Add 2 cups of lobster stock. Reduce the flame and cook the risotto until the liquid is absorbed, stirring constantly. Add 2 more cups of stock and continue to stir until liquid is absorbed. Add in the corn puree, corn kernels and chilies and stir. Add the last cup of stock and cook until the rice is the desired doneness. Remove from heat and add the mascarpone cheese, chives and lobster meat to the risotto. Season the risotto to taste with the salt and black pepper.
Divide the finished risotto between 4 bowls. Garnish with a drizzle of chive oil.