Heat walnuts in a dry skillet over medium-high heat 1-2 minutes until walnuts are slightly toasted. Set aside and reserve.
Coat a 12 inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add onion and saute, stirring occasionally, 3 minutes. Stir in garlic; saute 1 minute. Add rice and stir often until it turns opaque, about 2 minutes.
Stirring constantly, add chicken broth, half can at a time, adding more broth only when the previous amount has been absorbed. When adding last 1/2 can broth, stir in corn kernels. When rice is tender, risotto is creamy and corn is cooked, remove from heat. Stir in walnuts. Season with salt and pepper. Spoon risotto into warm individual serving bowls and sprinkle with chives and Parmesan topping, dividing equally.