Preheat your broiler to HIGH. Halve the jalapeño peppers lengthwise, remove seeds and ribs, drizzle with olive oil, and place cut-side down on a parchment-lined baking sheet.

Roast the jalapeños under the broiler for about 4-5 minutes until the skins blister and turn black.

Transfer the roasted jalapeños to a bowl, cover tightly with plastic wrap, and allow to steam for about 15 minutes.

Carefully peel off the blistered skins and finely dice the roasted peppers.

In a medium mixing bowl, combine the diced jalapeños, sharp cheddar cheese, cream cheese spread, garlic powder, black pepper, and kosher salt. Stir until well mixed.

Cover the bowl with plastic wrap and refrigerate for at least one hour to let the flavors meld.