Place washed jalapeños on a foil line baking dish or tray and roast under broiler until charred, turning to get both sides. Remove from oven and remove stems. Chop fine and set aside to cool. Wash hands after.
In a bowl, combine cream cheese, garlic and onion powders and sour cream and beat with a hand mixer until combined.
Add cheddar cheese, ¾ cup cotija cheese, and diced jalapeños, mix until well combined. Spread into an 8x8 baking dish or 2 smaller ramekin dishes.
Preheat oven to 375°F.
In a bowl combine Panko bread crumbs, melted butter, remaining ¼ cup cotija cheese, and cilantro with a fork. Sprinkle the crumb topping over the cream cheese mixture(s).
Bake 20 minutes, or until hot and breadcrumbs are golden brown. Serve warm with chips or crackers of choice.
Notes
You can substitute a 4 ounce can diced jalapeños, drained.