Combine 1/4 cup broth and saffron in a small bowl; set aside.
Combine 1 cup corn and soy beverage in blender or food processor, and process until smooth. Pour into a bowl; stir in remaining corn. Set aside.
Bring remaining 9 1/4 cups broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Combine onion, sherry, and garlic in a large Dutch oven; cook over medium-high heat 5 minutes or until tender. Add rice; cook 5 minutes, stirring constantly. Stir in saffron mixture, 4 cups warm broth, oregano, and pepper; cook 8 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Remove from heat; stir in the corn mixture. Serve with Smoked Bean Ragout.