Tia Chata’s Fresh Corn Tamales

Ingredients

• A dozen ears fresh corn on the cob* or enough to yield 1 pound fresh corn kernels plus husks (or dried corn husks can be substituted)
• 1 cup chicken broth
• 12 ounces unsalted butter, softened
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 scant teaspoon garlic powder
• 1 scant teaspoon baking powder
• 1 pound nixtamalized masa
• 2 cups roasted chopped green mild chiles
• ¼ cup finely chopped jalapeño peppers (optional)
• 1½ pounds Monterey Jack or Colby cheese, cut into 1- by 4-inch bars
• 3 dozen large fresh green or dried corn husks