For the filling:

1. Season the chicken meat with salt and pepper. Cook in a skillet over medium heat with a little oil or butter until lightly brown and cooked through. Alternatively, grill the chicken until cooked through. Allow to cool. Shred the chicken.
2. Mix chicken, stock and vinegar together and cook in a sauté pan over low heat until the liquid has been absorbed but the chicken is still moist (about 5 minutes). Fold in green onions and herbs. Let cool while you prepare the masa.

For the masa:

1. In a sauté pan, simmer the milk and corn together over medium heat until the corn is tender (about 10 minutes).
2. Strain the corn, reserve 1 cup and purée the remainder with the milk. Add the purée to the masa harina and mix with a spoon or whisk.
3. In a large bowl, whip the butter, baking powder and salt together until light and fluffy. Incorporate the masa in 4-tablespoon increments, whisking until light and fluffy (about 10 to 15 minutes total). Fold in the green chile, remaining corn and cheese.

4. Divide masa evenly between 8 corn husks placing dough in the middle of the smooth side of each corn husk. Shape into a rough 4-inch square. Leave about a 1-inch border around the dough. Divide the filling evenly between the corn husks placing it in a a lengthwise line down the center of the masa square. Place fingers under the edges of the tamale and fold one side over the other so the masa dough covers the filling. Tie the ends of each tamale with corn husk strips. Steam for 30 minutes.

5. Let cool slightly and serve.