Finely chop the onion and the garlic.
Prepare vegetables: Peel and grate the turmeric and the ginger. Chop the bell pepper into small cubes. Cut the corn kernels off the cob. You should have roughly 150 g/ 5.3 oz kernels; a bit more or less is not essential.
Saute: Heat the oil in a non-stick pan and cook the onion and garlic until translucent. Add the turmeric, ginger, bell pepper, and corn kernels and cook for about 5 minutes stirring from time to time.
Simmer rice: Add the washed and drained basmati rice and stir to mix with the veggies and coat with oil for 1 or 2 minutes. Next, add the stock and some salt (Note 3). Bring to a boil, cover, turn the heat to low, and simmer for about 10 minutes.
Add: Check and add more broth if necessary, the rice should not be too dry. I added about 150 ml/ ½ cup more. Add the finely sliced scallions, stir, cover, and continue cooking for about another 5-6 minutes or until the rice is tender.
Add cheese: In the meantime, cube the cheese finely. Turn off the heat, add the cheese to the pot, stir well, add more salt if necessary and lots of freshly ground black pepper, cover and let stand for a few minutes until the cheese is melted.
Serve immediately with a green salad.