Creamy malty ale

I'm looking for a bit of an education here. What gives beer a creamy malty flavor? I've seen several recipes that call for different adjuncts like corn, wheat, or oats. Additionally, it there a different ration of malt to hops that should be observed? I'm asking because I am a bit of a hop head, but am having a perty where I want to offer a creamier, malty ale for my guests. I have found a few recipes, but short of brewing them, i want to be able to read them over and better understand the recipe.

In my experience it is mainly the level of hoppiness that affects perception of maltiness. The blonde ale recipe that I normally brew is identical to a pale ale recipe I use from time to time, except that the pale has 3 times the IBUs. It dramatically impacts the apparent malt flavor.