Preheat oven to 400 degrees. Combine 1 1/2 cups of frozen corn with softened butter in a food processor until smooth. Add masa harina, sugar, and 1/2 tsp. salt. Blend well. Measure with 1/4 cup measuring cup until you get 2 1/2 cups. Mix in 1/2 cup of frozen corn kernels and blend until well combined. Add 1/2 cup of softened butter and mix until smooth. Arrange the patties on a baking sheet lined with parchment paper. Bake for 5 to 7 minutes or until the cakes are browned on the bottom. While the cakes are baking; carefully flip or spoon a sour cream sauce over each tamale cake. Drizzle with salsa verde if you've got one. Prepare the tamale cakes by sprinkling the top with a criss-cross pattern of sour cream sauce, salsa verde, and chopped cilantro. Finish off the top with a dollop of sour cream and a sprinkle of grated cheese. For Salsa Verde: Combine all ingredients in a food processor until smooth. Cover and refrigerate until ready to use.