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

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 (2 to 3 minutes), scraping down the sides of the bowl as needed.

Using a rubber spatula, gently fold the well-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 mixture. Avoid overmixing.

Lay a large sheet of plastic wrap on your counter. Spoon the entire cheese mixture onto the center. Use the plastic wrap to help you gather and shape the mixture into a uniform, tight sphere.

Wrap the cheese ball tightly in the plastic wrap and place it 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 the 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 can be made up to 2 days ahead of time (store covered in the refrigerator).