Preheat oven & prep dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish, 2-quart baking dish, or 10-inch oven-safe skillet with nonstick spray.

Beat the creamy base: In a large mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise together with a hand mixer or wooden spoon until smooth, creamy, and completely lump-free. Stir in the minced garlic, onion powder, smoked paprika, salt, and black pepper.

Fold in peppers & cheese: Fold in the diced fresh jalapeños, drained green chiles, sliced green onions, 1 cup of the shredded cheddar, and 1 cup of the Monterey Jack cheese until thoroughly incorporated.

Layer into baking dish: Spread the creamy mixture evenly into the prepared baking dish using an offset spatula. Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack cheese evenly across the top.

Toss panko topping: In a small bowl, stir together the panko breadcrumbs, melted butter, and grated Parmesan cheese until evenly moistened. Scatter the buttered panko mixture over the cheese layer. Arrange fresh jalapeño slices across the surface for a vibrant presentation.

Bake to golden bubbly perfection: Bake uncovered at 375°F for 18 to 20 minutes until the dip is vigorously bubbling around the edges and the panko topping is deeply golden brown. (Broil for 1 to 2 minutes if you want an extra toasted crust).

Rest and serve hot: Remove from the oven and let rest for 5 minutes before serving so the cheese slightly sets. Serve hot with sturdy tortilla chips, toasted baguette slices, or fresh vegetables!