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In a large skillet over medium heat, heat oil. Add onion, season with ½ teaspoon salt, and cook, stirring occasionally, until softened, about 7 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more.
Meanwhile, in a small bowl, stir cornstarch and ¼ cup milk until smooth.
Add paprika and remaining milk to skillet. Bring to a boil over medium-high heat, stirring constantly. Briefly whisk cornstarch mixture to ensure it’s incorporated and pour into skillet. Bring to a simmer, then reduce heat to medium-low and continue to simmer, stirring frequently, until mixture is thickened, about 2 minutes.
Remove from heat. Add cheddar and Monterey Jack cheese and stir until melted and incorporated. Stir in tomatoes, cilantro, and lime juice; season with remaining ½ teaspoon salt, if needed.
Top with more tomatoes and cilantro, if desired. Serve warm with tortilla chips alongside.