In a medium mixing bowl, combine cream cheese, mayonnaise, sour cream, onion powder, garlic powder, and diced jalapeños. Use a hand mixer for quick blending.
Add 1 cup each of cheddar and jack cheeses and stir to combine.
In a large mixing bowl, toss together pasta, chicken, and most of the bacon, reserving about ½ cup to sprinkle over the top.
Add the cream cheese mixture to the pasta mixture and stir gently until the mixture is evenly combined.
Spread filling into a 9x13-inch casserole dish.
Top with remaining cheeses. Sprinkle reserved bacon and fresh jalapeño slices over the cheese.
Bake for 20 minutes, until the cheese is melted. Remove from the oven and top with freshly sliced green onion. Serve hot.
Notes
Be sure NOT to use pre-shredded cheeses. They have additives added in the bags to prevent clumping, and they do not melt as well as a block of cheese that you shred yourself.Cook the pasta to al dente in boiling, salted water to season the pasta before it goes into the casserole. We will not add additional salt to the casserole itself.Use gloves when handling the jalapeños. Otherwise, heat from the oils will be left on your skin and can irritate your skin, not to mention if you touch your face or eyes.Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.