Puree 1 cup uncooked corn in a food processor until smooth. In a saucepan, heat 4 cups chicken broth to a simmer. In a large skillet, melt 4 tablespoons butter. Add 1 minced shallot and sauté until soft, about 2 minutes. Add 1 cup Arborio rice and sauté, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn; cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue with the remaining broth, adding 1 cup at a time. After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add 1 cup cooked corn and 1/2 teaspoon fresh thyme leaves; cook 2 minutes more. Stir in salt and freshly ground black pepper to taste and 1/4 cup grated Parmesan.