Soak the tamale husks in warm water for about an hour until they are pliable. Pat them dry and set aside.

In a mixing bowl, combine the creamed corn, shredded Cheddar cheese, fire-roasted green chiles, and mix well. Set this filling aside.

In a separate bowl, mix the corn masa harina with water or broth according to package instructions to create a smooth and spreadable dough-like consistency.

Take a soaked corn husk, spread a thin layer of prepared corn masa over the center, leaving space around the edges.

Add a spoonful of the prepared filling along the center of the masa.

Carefully fold the sides of the husk together, enclosing the filling, and fold up the bottom. Secure with kitchen twine if necessary.

Place the assembled tamales upright in a steamer basket, standing them with the folded ends down.

Steam the tamales for about 1 to 1.5 hours until the masa is cooked through and holds together well. Check the water level periodically and add more as needed.

In a saucepan, melt the organic cream cheese over low heat. Stir in the Half-and-Half cream, thinly sliced jalapenos, and a pinch of Himalayan pink salt. Cook until heated through and well combined. Set aside.

Once the tamales are cooked, carefully remove them from the steamer. Let them cool slightly before serving.

Serve the tamales warm with a drizzle of the prepared Baja Sauce on top or on the side as a dipping sauce.