Toss the freshly shredded cheese with the cornstarch until evenly coated.
Warm the evaporated milk in a saucepan over medium-low heat. Do not boil.
Slowly whisk in the cheese a little at a time until smooth and melted.
Stir in the garlic powder, onion powder, smoked paprika, and jalapeño juice.
Add chopped pickled jalapeños if desired.
