In medium mixing bowl, combine cream style and whole kernel corn, chilies and onion. In small bowl, beat eggs until frothy; fold into corn mixture. Spoon corn-egg mixture into 2 1/2 quart baking dish. Cut tamales in half; arrange on top. Sprinkle with cheese. Cover baking dish with foil. Place metal rack or trivet in bottom of slow-cooking pot. Pour 2 cups hot water in pot. Set filled baking dish on trivet in pot. Cover pot and cook on high for 2 1/2 to 3 1/2 hours.