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Roast 4 jalapeños on gas flame or in the oven. Once cool, slice and set aside.
Mix 2 tablespoons chili powder, 2 teaspoons smoked paprika, and ½-2 teaspoons cayenne pepper, and keep aside.
Sauté onion and poblano peppers in 2 tablespoons olive oil for 2-3 minutes on low to medium heat.
Add garlic, 2 teaspoons of the chili seasoning, a few chopped roasted jalapeños, cream cheese, and sour cream. Cook on medium heat. Add milk a bit at a time to reach dip consistency.
Melt 4 tablespoons butter in a saucepan and add 3 teaspoons chili seasoning mix. Mix well and remove from heat. Add 1 teaspoon chili flakes and a bit of salt.
Mix ⅓ cup mayonnaise or plain Greek yogurt with 2 tablespoons of fresh lime juice (about 1.5 limes) until well combined.
Assemble the dip by adding the cream cheese mixture to a bowl, then add sliced jalapeños, dollops of the mayo/lime mixture, and drizzle the spicy butter mixture. Sprinkle with cotija cheese and cilantro.