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Place butter with onions, garlic, pepper, corn, and chili in a microwave-proof dish with lid (make sure this dish is at least twice as deep as liquid, as broth will froth up while boiling). Cook on high, covered, for 4-5 minutes. Stir in rice and cumin and cook for a further minute, covered, on high. Add stock and cilantro and cook for 5 minutes at a time, stirring each time, until all broth is absorbed, about 12 minutes total. Let stand a few minutes before serving (Note to self: confirm this cook time next time you make this) 1 cup frozen corn can sub for fresh?