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Preheat oven to 425°F.* Line a baking sheet with parchment paper.
Brush the jalapeño halves with olive oil on all sides and place them cut-side down on the prepared baking sheet.
Roast for 12-15 minutes, or until the skins begin to char slightly.
Remove from oven and let cool slightly. Once cool, roughly dice the jalapeños and set aside.
In a medium mixing bowl, combine the softened cream cheese, Dijon mustard, dried chives, parsley, garlic powder, lemon juice, paprika, black pepper, and cayenne pepper.
Fold the chopped jalapeños into the cream cheese mixture until evenly distributed.
Transfer the cowboy cream cheese to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to blend and deepen.