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Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Lightly grease or spray a 9×13-inch baking dish, and set aside.
In a medium bowl, combine the pork, enchilada sauce, chili powder, garlic powder, coriander, and paprika. Mix until combined.
In the bowl of a food processor, combine the masa, salt, sugar, baking powder, pepper, butter, and 2 cups of corn. Process or pulse until a coarse meal forms. Add chicken broth and process or pulse until the mixture reaches a thick peanut butter consistency. More broth (or water) may be required. Fold in the remaining 1 cup of corn.
Press half of the mixture into the bottom of the prepared pan. Sprinkle with ¾ cup of cheese, then add the pork filling. Sprinkle with another ¾ cup of cheese. Press the remaining tamale dough over the top.
Cover with 1 cup of red enchilada sauce and the remaining 1 ½ cups of cheese. Place a piece of foil over the top and place in the oven to bake for 30 minutes. Uncover and cook for an additional 10 minutes. Top with cilantro, if desired.