In a large roasting pan, soak corn husks in hot water for 30 minutes or until soft. Drain well. Pat dry with paper towels.

Meanwhile, for filling, in a very large bowl stir together masa harina and water until well combined. Stir in chicken, cheese, whole kernel corn, cream-style corn, undrained diced green chile peppers, salsa, cooking oil, and salt.

For each tamale, starting about 1-1/2 inches from pointed end, spread 1/4 cup of the filling along one long side of a corn husk into a rectangle about 4 inches long and 2 inches wide. Fold husk over filling. Fold short end of the husk up over filling. Roll up from long side to completely enclose the filling. Tie open end of tamale with strips of corn husk or 100 percent cotton kitchen string.

To steam, stand tamales upright in a steamer basket set over at least 1 1/2 inches of boiling water in a very large Dutch oven. Don't pack them in too tightly, but fill the space.* Cover steamer. Reduce heat to medium. Steam for 30 minutes. Carefully remove from steamer. Let stand 5 to 10 minutes before serving. They will get firmer as they cool. Makes 36 to 38 tamales.

Wrap and freeze the cooked tamales in the corn husks. To serve, remove frozen tamales from freezer container. Place tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.Wrap and freeze the cooked tamales in the corn husks. To serve, remove frozen tamales from freezer container. Place tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.