Preheat oven to 350 degrees. Heat olive oil in a deep 10-inch skillet over medium-high heat.
Once oil is hot, crumble beef into oil and cook, stirring occasionally and breaking up beef while stirring, until beef has browned and cooked through. Drain fat from beef, reserving 1 Tbsp of fat in saucepan and transfer drained beef to a bowl, set aside.
Return saucepan with fat to heat, add in onion and saute until tender and lightly golden, about 4 minutes, adding in minced garlic during the last 1 minute of sauteing.
Reduce heat to medium, stir in tomato puree, cooked ground beef, pinto beans, corn, green chilies, chili powder, paprika, cumin, coriander and season mixture with salt and pepper to taste. Allow mixture to simmer while preparing tamale crust.
In a mixing bowl, whisk together masa harina, baking powder and salt. Using your fingertips, blend butter into masa harina until mixture resembles coarse crumbs.
Using a spoon, stir in hot water. Divide masa harina mixture among eight 12 - 14 oz ramekins and smooth into an even layer in ramekins (about 1/3 cup in each).
Divide ground beef mixture over tamale layer (about a heaping 1/2 cup in each) then sprinkle cheese over tops. Set filled ramekins on a rimmed cookie sheet.
Bake in preheated oven for 30 minutes. Serve garnished with chopped green onions or cilantro and a dollop of sour cream.