Place the completely softened cream cheese, Parmesan cheese, and 1 1/2 cups of the shredded cheddar cheese into a large mixing bowl. Reserve the remaining 1/2 cup shredded cheddar for later.

Add the mayonnaise (or sour cream), garlic powder, onion powder, salt, and pepper to the bowl.

Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed until all ingredients are completely smooth, light, and fluffy, scraping down the sides of the bowl as needed. This usually takes 2 to 3 minutes.

Using a rubber spatula, gently fold the drained jalapeños, the 1/2 cup of crumbled bacon, and the remaining 1/2 cup of reserved shredded cheddar cheese into the cream cheese mixture.

Mix just until the inclusions are evenly distributed throughout the cheese mixture. Avoid overmixing, as this can make the mixture too soft.

Lay a large sheet of plastic wrap on your counter surface. Spoon the entire cheese mixture onto the center of the plastic wrap.

Use the plastic wrap to help you gather and shape the mixture into a uniform, tight sphere (a ball). Wrap the cheese ball tightly, ensuring there are no air pockets.

Place the wrapped cheese ball in the refrigerator to chill and firm up for at least 2 hours, or preferably up to 4 hours. The chilling step is crucial for achieving a firm, rollable texture.

Optional Step for Extra Crunch: In a small skillet, melt 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until they are golden brown and fragrant (about 3–5 minutes). Remove from heat and allow to cool completely. (If skipping this step, use plain raw panko.)

In a shallow dish or pie plate, combine the cooled panko breadcrumbs, the chopped fresh chives, and the remaining 2 tablespoons of reserved crispy bacon crumbles. Mix the coating ingredients well.

Remove the chilled cheese ball from the refrigerator and unwrap the plastic wrap.

Place the firm cheese ball into the shallow dish containing the coating mixture. Gently roll the cheese ball, pressing the coating onto the surface firmly with your hands until the entire ball is evenly and thoroughly covered.

Serve immediately with sturdy crackers, toasted baguette slices, pretzel thins, or fresh vegetable sticks. This cheese ball holds well refrigerated for up to 2 days before serving.