To prepare the sauce, combine all of the ingredients in a blender or in the bowl of a food processor fitted with the metal blade and puree until smooth. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 1 week. To prepare the dough, in a mixing bowl combine the masa, sugar, salt, butter, garlic, and water and stir until a soft dough forms. Cover with plastic wrap and set aside. To prepare the filling, place the oil in a large saute pan over high heat and heat until smoking hot. Add the chicken and cook until almost cooked through, about 4 minutes. Add the garlic and chiles and toss to combine well. Remove the pan from the heat and let cool. Add the jack and Cheddar cheeses, cumin, coriander, and chile powder. Season to taste with salt and pepper. To assemble the tamales, soak the corn husks in warm water for 10 minutes, or until pliable. Bring a pot with a large steamer insert to a boil. Tear 2 of the husks into 12 strips and set aside. Lay 6 husks on a work surface and distribute the dough evenly between them. Using your fingertips, form the dough into a rectangle, leaving a 1/2-inch border along the sides of the husks. Spoon the filling into the center of the dough and roll the husk lengthwise over the filling to form a tube shape, enclosing the filling in the dough and completely wrapping the dough in the husk. Tie both ends of the husk with the torn strips. Place the tamales in the steamer, cover tightly, and steam for 15 to 20 minutes. Serve immediately with the sauce on the side. Per serving: 164 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g Protein; 28g Carbohydrate; 7mg Cholesterol; 219mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.