Soak the corn husks in hot water for a couple hours to soften. They float, so you may need to weigh them down with fry pan to keep them submerged. Rinse the corn husks, removing any silt or other debris. Keep wet until ready to use.
Prepare a large stock pot by placing a steamer in the bottom. Add enough hot water to reach the bottom of the steamer. In a large mixing bowl, combine the masa harina, butter, and salt. With a mixer (Kitchenaid is okay), blend these ingredients together until coarse crumbs are formed.
Add enough broth (I used all 3 cups last time) to make a light and fluffy batter, similar to cookie dough.
Mix in the cheese, chiles, and corn.
On a work surface, lay out several corn husks. Place several scoops of the masa mixture in the center of the husk. Wrap the sides of the husk around the mixture, and fold the ends over. Place the tamales seam-side down in the steamer basket.
Continue wrapping the tamales and placing them in the basket. Leave some space between tamales in the basket so the hot air can circulate.
Cover the pot and turn the heat to medium-high. You want the pot hot enough to steam continually without burning off all the liquid. Add more water if necessary.
Steam the tamales for 45 minutes to 1 hour. They are done when the husk doesn't stick to the dough or vice versa and it doesn't taste "doughy".
Serve immediately. Or cool, wrap, and chill completely before freezing.
To serve from frozen: Steam for 20 to 30 minutes until heated through. Or microwave for a couple minutes until hot.
Nutritional values are approximate and are based on 1 tamale (makes about 30 tamales). Refrigerate leftovers promptly and use within 4 days.