Place a cast iron skillet, grill pan or heavy bottom sauté pan on high heat.
When the pan is hot, place the 4 jalapeño halves into the pan, skin side up, without any cooking oil and allow them to sit undisturbed for 3 minutes to char the sliced side. Use a smaller pan to press the peppers for a harder sear.
After the jalapeños are charred, remove them from the heat and set aside to cool.
Mix the tempered cream cheese with the cream, lime zest, salt, pepper, garlic powder, cumin and paprika, in a bowl or in a food processor until ingredients are completely combined.
Once the charred jalapeños are cool, mince them (remove seeds and veins for milder heat.)
Fold the charred jalapeños into the seasoned cream cheese (optional -reserve a pinch for garnish.)
Scoop flavored cream cheese into a small dipping bowl and garnish with a bit more lime zest, a pinch of charred jalepeños and sprinkle of paprika.
Serve with tortilla chips, pork skins or pita chips.