Place the corn husks in a large bowl of hot water to soften.

Using a food processor, mix the corn meal, masa harina, baking powder, salt and cayenne.

Add the butter and corn and process until the dough is smooth.

Pour in milk and mix, forming a soft masa.

Stir in green chiles.

Place the dough in the refrigerator for 10-20 minutes.

To assemble, drain the husks and cut or pull 2 of the corn husks into ¼ inch strips to use as ties.

Using 1 corn husk, fold husk in half lengthwise, then pinch the ends together and tie each end with 1 husk strip, as if it were a candy wrapper. Repeat 10 times.

Using a spoon or a small ice-cream scoop, place 2 tablespoons of dough into the cornhusk wrapper.

Tuck a knob of cheese into the center of the masa, pull the husk closed, and set aside.

Repeat until you have filled all of the husks.

In a large pot with a steaming rack (a vegetable steam rack works well), boil an inch or two of water. Carefully place the tamales on the rack, cover the pot and steam the tamales for 20 minutes. Be sure to check the water level in the pot and add more water as necessary. After 20 minutes, turn off the heat but keep the pot covered so the tamales stay warm.