Preheat the oven to 375°
Cut off the top of the head of garlic to expose the cloves. Set the head on a sheet of foil, cut side up, and drizzle with 1/2 tablespoon of olive oil.
Wrap the garlic in the foil and roast in the oven for 45 minutes, or until very tender. Let cool. Unwrap and discard the skins.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil.
Add the onion and cook over moderate heat until softened, about 6 minutes.
Add the roasted garlic cloves and the wine and boil over high heat until the wine is reduced to 2 tablespoons, about 5 minutes.
Add the cream and simmer over moderate heat until it is reduced by half, about 10 minutes.
Transfer the mixture to a blender and puree until smooth. Season the sauce with salt and pepper.
Season the shrimp with salt and pepper.
In a large skillet, heat 2 tablespoons of the olive oil. Add the shrimp and cook over moderately high heat until lightly golden on both sides and just white throughout, about 4 minutes. Set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the corn and cook over moderate heat for 2 minutes.
Stir in the roasted garlic sauce and bring to a simmer over moderately low heat. Add the shrimp, toss to coat and cook for 1 minute.
On the smooth side of the husk, spread a thin layer of masa 1/4 inch from the flat end to just before the tapered end.
Add 2 tablespoons of filling, fold in the sides, then the tail to meet the flat end.
Stack the tamales upright in a steamer, cover, and steam for 45 minutes, or until firm.
Uncover and allow to cool for 15 minutes before serving. Garnish with bell pepper and chives, if desired.