Achiote Chicken Tamales

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One 1-pound bag dry corn husks

6 cloves garlic

4 dried guajillo chiles, stemmed and seeds removed

4 dried pasilla chiles, stemmed and seeds removed

1/2 white onion, cut into 2 wedges

2 tablespoons canola oil

2 tablespoons all-purpose flour

2 teaspoons salt, plus more to taste

Ground black pepper, to taste

1/2 tablespoon ground cumin

2 ounces achiote paste

Extra-virgin olive oil, for cooking and making masa

6 boneless, skinless chicken thighs

2 pounds fresh corn masa

2 teaspoons baking powder

1 1/2 cups chicken stock

1 pound jack cheese, cut into 1-ounce sticks