Preheat your oven to 500°F (260°C) and line two 13x18x1 baking sheets with parchment paper.

In a large mixing bowl, combine tapioca starch, cornmeal, salt, anise, and baking powder.

On a clean work surface, pour out the yuca starch mixture and form a well in the center. Add softened butter and eggs, mixing them into the starch with your fingers until creamy.

Gradually incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms. (The coarse crumb should appear loose but hold together when pressed.)

Mix in cheese until well integrated.

Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist. Note: you may not need to use all the buttermilk; if it becomes too soft, add a little more tapioca flour.

Knead the dough using the heel of your hand to push it away from you, then gather it back using a bench scraper. Continue until the dough is smooth, compact, and no longer sticks to the surface or your hands, about 4-5 minutes. Note: The dough should have a smooth playdough-like consistency when done.

Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.

To shape the chipas, pinch off a piece of dough and roll it into a ball, about 130g each. Roll into an 8-inch log, join the ends to form a circle, and press to seal. For diagonal shapes, roll into a 9-inch long, 2-inch diameter log and cut into 3-inch diagonal slices.

Place shaped dough on the prepared baking sheets and bake until lightly golden and puffed, about 12-15 minutes. Do not overcook. Serve immediately.