Cut the tomatoes into halves and roast at 375F on a foil-wrapped baking sheet until soft (about 20-25 minutes). Reserve the run-off liquid.
Peel the roasted tomatoes and place in a small amount of olive oil while finishing the risotto. NOTE: These can be made a day ahead and kept in the fridge.
To make the risotto, set aside 4 roasted tomatoes and the tomato oil, then blend the rest in a food processor until a pulp is formed (about 1-2 minutes).
Next, pour the oil off the reserved tomatoes into a pot and heat over medium heat. Meanwhile, heat chicken broth and 2 cups water in two separate pots.
Add the onions and sauté until soft, but not brown (about 3-5 minutes).
Add the rice and stir until lightly golden (about 2 minutes).
Add the white wine, tomato pulp and salt. Stir until the liquid is almost completely absorbed (about 3 minutes).
Add about 1/4-1/2 cup chicken broth at a time, stirring frequently, until liquid is absorbed. Repeat until the chicken broth is used up.
Once the chicken broth is used up, switch to the hot water. Check the rice after every liquid addition is absorbed.
Once the rice is almost ready, add the corn. Continue to cook until rice is cooked to desired level.
Once the rice is creamy, starchy and cooked through, remove from the heat and add the goat cheese and stir until melted and creamy.
Split into individual bowls and top with the reserved tomatoes, parmesan cheese and thyme.