Preheat oven to 375 degrees F.

Prepare masa. Add lard to the bowl of a stand mixer and mix with the whisk attachment until smooth. Add 1 tablespoon chicken broth and beat until well combined. Add flour, baking powder, and salt. Switch to the paddle attachment and while the stand mixer is running, slowly add the remaining chicken broth until a soft dough forms. You may not need to use all of the chicken broth. Cover the dough with plastic wrap and set aside.

Make chicken filling. Heat oil in a 10-inch cast iron pan or oven-safe skillet over medium heat. Add onion and bell pepper and saute until softened, about 7-8 minutes. Add garlic, chili powder, cumin, paprika, oregano, chipotle, adobo sauce, and tomato paste, stirring until well combined.

Add beer and bring to a simmer. Cook until almost all of the liquid has evaporated. Add shredded chicken, tomato sauce, and green chilies and bring to a simmer. Reduce heat to low and cook for 5 minutes, stirring frequently. Season filling with salt and pepper and remove from heat.

Roll out the masa until it's ¼-inch thick. You can gather chunks of masa at a time and press it until it's ¼-inch thick using your hands or roll out the dough in between sheets of greased parchment paper. Place the masa on top of the chicken filling in an even layer.

Cover the pan and bake for 20 minutes. Remove the cover and bake for another 10 minutes.

Meanwhile, make the corn sauce. Heat 1 tablespoon oil in a large saute pan over medium heat. Add corn and saute until softened, about 3-4 minutes. Remove from heat and transfer corn to a blender. Add milk and parmesan cheese and puree until smooth.

In the same pan, melt butter. Add flour, whisking to combine. Slowly add corn puree, whisking constantly until well combined. Bring to a simmer and cook until thickened, about 2-3 minutes. Season with salt.

Remove chicken tamale pie from the oven and garnish with sliced jalapenos and chopped cilantro. Serve with corn sauce.