Heat oil in a large saucepanover medium heat. Addshallot and garlic and cook,stirring occasionally, untilsoftened, 1 to 2 minutes. Addrice and cook, stirring, untilopaque, 2 to 4 minutes. Add wine and cook, stirringoccasionally, until liquid isabsorbed, 1 to 2 minutes.Season with salt and pepper.Add 1 cup stock andcook, stirring until absorbed,5 to 6 minutes. Repeat 2more times. Add remainingcup stock and corn and cook,stirring, until rice is tenderand corn is cooked through,5 to 7 minutes. Stir in hamand cook until warmed through,1 to 2 minutes. Remove fromheat and stir in cheese untilmelted. Stir in chives. Seasonwith salt and pepper. Serve immediately toppedwith additional chives.