- Remove the damaged leaves from the ears of corn. With a knife, make a long incision through the leaves, from head to tail. Gently open the leaves without breaking them. With a sharp knife, cut the ear closest to the shank and remove it, being careful to keep the husk intact. Keep the corn for another use. Remove the silk.
- In a large saucepan, bring water to a boil. Remove from the heat. Immerse the leaves in the boiling water and let soak for 30 minutes. Drain and set aside.
- In the bowl of a food processor, place the corn flour, baking soda, salt and chili powder. Pulse for a few seconds. Add the butter and pulse a few seconds at a time until the mixture turns crumbly. Add the broth and process until the dough begins to form into a ball. Set aside in a bowl and cover.
- Preheat the grill, setting the burners to high.
- Grill the peppers on the grill until the skin is slightly blackened. Place them in a bowl, cover with plastic wrap and let rest for about 15 minutes. Peel, seed and chop. Set aside.
- In a skillet, soften the onion and garlic in the butter. Add the peppers and tomato and continue cooking for 2 minutes. Season with salt and pepper. Stir in the chicken and cilantro. Adjust the seasoning.
- Adjust the grill to medium heat.
- With your hands, spread corn pulp on the inside of the corn leaves. Spoon chicken filling in the centre. Close to seal in the filling. Wrap the tamales in squares of aluminum foil, closing the ends to seal well.
- Grill for about 30 minutes, turning a few times.
- If desired, remove the tamales from the aluminum foil and grill for 5 minutes to mark the corn leaves. Serve with store-bought salsa.