Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with aluminum foil, then place an elevated wire cooling rack on top to allow fat drainage and air circulation.

Slice each clean jalapeño pepper cleanly in half lengthwise while wearing protective prep gloves to prevent capsaicin oil transfer to skin.

Scoop out the hot internal seeds and white rib matrices with a small spoon to clear a smooth filling channel and reduce overall heat intensity.

Combine softened brick cream cheese, freshly shredded sharp cheddar, garlic powder, smoked paprika, minced chives, sea salt, and ground black pepper into a uniform cohesive paste.

Fill each empty pepper shell half snugly with the seasoned cheese blend without mounding the filling past the rim line to prevent overflow during baking.

Wrap one half slice of bacon snugly around the filled pepper in a tight spiral path with overlapping edges to secure the cheese filling inside.

Secure the bacon wrap layer with a toothpick if necessary to maintain tension, then position each popper skin side down on the elevated wire rack.

Roast in the preheated oven for twenty two to twenty five minutes until the bacon fat renders out completely and the exterior crisps to a deep golden brown color.

Let the poppers rest on the rack for approximately three minutes to allow the cheese filling to stabilize before carefully removing toothpicks and transferring to a serving platter.