In a small bowl, mix 4 tablespoons of softened butter with 1 tablespoon of minced garlic, Parmesan cheese, red pepper flakes, and parsley until smooth.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the corn for 4-5 minutes, stirring occasionally. Transfer the corn to a bowl and wipe the skillet clean.

Stir a large spoonful of the garlic Parmesan butter into the corn until it melts. Set the corn aside.

In the same skillet, add 2 tablespoons of olive oil over medium heat. Season the chicken tenderloins and cook for about 3-4 minutes on each side, flipping once. When the chicken is nearly cooked through, reduce the heat to low.

Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the skillet. Sauté until the garlic is fragrant and coat the chicken well with the garlic butter. Remove the chicken and place it on a plate covered with foil to keep warm.

In the same skillet, add 3 tablespoons of butter and the remaining minced garlic. Sauté until the garlic is fragrant. Add the white wine and simmer to reduce for about 3-5 minutes. Scoop out ¼ cup of the pan juices and mix it with the remaining garlic Parmesan butter.

Increase the heat to medium and add the uncooked rice. Fry for about 5 minutes, stirring frequently, until the rice starts to turn golden brown. Pour in the chicken stock and add ½ teaspoon of salt.

Bring to a low boil, then reduce the heat to low. Ensure the rice is submerged in the liquid, cover, and simmer for 20 minutes, or until the rice is tender.

Stir the cooked rice and top with the prepared corn. Fold in the shredded Monterey Jack cheese and Parmesan cheese until melted and well combined. Taste and adjust seasoning with salt and pepper if needed.

Slice the cooked chicken and place it on top of the rice. Drizzle with the reserved garlic Parmesan butter (heat in the microwave for 10 seconds if necessary to make it pourable).

Garnish with additional Parmesan cheese and parsley if desired.