If using store-bought husks soak overnight in water.
If using fresh corn husks, remove them from the cob, remove the silk and place in warm water.
Cut the corn kernels from the cobs and place in a food procesor. Process until a medium coarse consistency.
Remove the corn mixture, and place in a stand mixer bowl.
In a seperate bowl, beat together the butter, honey, baking powder and salt until mixed well. Add the cheese to the butter mixture and mix well.
In the corn kernal puree, add in the masa harina on slow speed slowly, mixing until you have a good masa dough.
Add the butter mixture to the masa mixture, mix the two. Add more masa harina as needed to firm up the dough.
Taste the jalapeno or serrano chilis and adjust to your taste and hotness level. Slice the chilis and set aside.
Lay out 2 or 3 corn husks on a flat surface. Place 1-2 TBS of the corn mixture on the husks. Add 1-2 slices of the chilis. Carefully fold over the two long sides, one on top of the other. Fold the bottom up, keeping the top part open. Something like an ice cream cone.
Put one cotton twine tie around the middle of the packet.
Line the filled tamales into a stainless-steel steamer basket.
Steam for 1 ¼ hours. They should be firm. Remove one and open it to see if it has a proper tamale consistency. If so stop steaming, if still mushy, continue steaming.
Serve with salsa verde or roja or a chili sauce such as Cholula. Mexican creama (or sour cream) or queso fresco can be used as sides. Since there is cheese in the recipe I haven't found a need for these sides, but up to you!