Roast or grill the red peppers until they are charred on all sides but not burnt
Place them in an airtight container to "sweat" and cool so they become easier to peel
Peel and de-seed the peppers (you can purchase pre-roasted bell peppers at your favorite grocery)
Medium dice the peppers and place them in a strainer to let the excess juice drain off. NOTE adding in too much bell pepper juice will cause the cheese to turn a funky pink color
Small dice the jalapeños (remove the seed and stem) and set aside
Whip the cream cheese in a kitchen aid mixer with the paddle attachment till smooth
Add in the mayonnaise and mix until combined, make sure to scrape down the side of the bowl with a rubber spatula
Add in the garlic powder, green onion, vinegar, cayenne pepper, hot sauce and salt. Mix again to fully incorporated
Remove the bowl from the mixer and add in the shredded cheese, bell peppers, and jalapeños
mix by hand just until combined, ***DO NOT OVER MIX***
Store in airtight container in the fridge until ready to use