Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes.
Gradually whisk in the milk and cook until thickened, about 5 minutes.
Stir in the chili powder, cumin, garlic powder, onion powder, and salt to taste.
Add the cream cheese and shredded cheddar, stirring until melted and smooth.
Stir in the diced pickled jalapenos and salsa.
Serve warm with tortilla chips.
