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In a bowl, whisk together the cream, salt, pepper, cumin, onion powder, garlic powder, and cornstarch. Set aside.
Grate the cheese and measure out the sour cream so it's ready to go.
Chop the jalapeño and onion.
Sauté the jalapeño and onion in the butter on low heat until tender but not browned.
Add the cream and spices mixture to the pan. Bring the mixture to a low boil, stirring constantly to prevent the mixture from sticking.
Add the sour cream, mix, and bring back to a low boil or simmer.
Turn off the heat and mix in the shredded cheese.
Taste and add more salt if needed.
The mixture will be thick yet somewhat thin, and will continue to thicken as it cools.
Can be served immediately. Store in the refrigerator and reheat in a skillet on low heat.