• Begin by carefully peeling off the corn husks and saving them to wrap the tamales. Once the corn is peeled and the silk is removed, cut the kernels from the cobs. Reserve the kernels from one ear to stir into the batter later. A corn peeler makes the job much easier. Add the remaining corn kernels to a food processor and pulse a few times.
• In a medium bowl, combine masa harina, salt, and hot water. Mix with a fork until the masa harina is hydrated. If needed, add more hot water, a little at a time, until the desired consistency is reached.
• Add hydrated masa, lard, melted butter, baking powder, and Tajin seasoning to the food processor and pulse until combined. Transfer to a bowl and mix in the reserved corn kernels. Allow the masa mixture to set while you roast the poblanos and slice the cheese.
• Roast poblano peppers over a flame or under the broiler until completely charred and blackened. Cover with a kitchen towel and let them steam for 10 to 15 minutes. This makes the charred skin easier to peel off. Meanwhile, cut the cheese into 3-inch-long sticks, about ½ inch thick.
• Rub the skin off of poblanos, then slice them open and remove the seeds and stems. Slice the peppers into strips about 3 inches long and ½ inch wide.

Assembly Instructions

• Trim the tough bottom portion of the corn husks so they lay flat. With the wide end facing down, spread 2 to 3 tablespoons of masa mixture onto the center of the husk. Place a strip of cheese in the center and top it with a strip of poblano.
• Fold the sides of the husk over the middle, ensuring it is completely enclosed by the masa. Tear thin strips from smaller corn husks and use them to tie the tamales closed so they don't open during steaming.
• Arrange tamales in a deep steaming pot with the open end facing up. Start along the outside of the pot and work towards the center. If you run out of husks, you can use store-bought corn husks soaked in warm water for about 30 minutes.
• Fill the steamer pot with enough water so the water level is below the bottom of the steamer basket. If you have extra corn husks, lay them over the top before covering with the lid. Steam over low heat for 1 hour and 15 minutes. Let the tamales rest for 15 minutes before serving.