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