Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and place a wire oven-safe roasting rack on top (or line with parchment paper). Spray lightly with cooking spray.

Wearing kitchen gloves, slice each jalapeño pepper in half lengthwise through the stem. Use a small spoon to scrape out all seeds and white membrane ribs (leave ribs in if you prefer high heat).

In a medium mixing bowl, combine softened cream cheese, shredded sharp cheddar, shredded pepper jack, chopped scallions, garlic powder, smoked paprika, onion powder, salt, and black pepper.

Mix with a fork or spatula until thoroughly blended and creamy.

Spoon approximately 1 to 1.5 tablespoons of cheese filling into each jalapeño half, smoothing the top flush with the edges of the pepper (do not overfill or cheese will spill out during baking).

Wrap each stuffed pepper tightly with a half-slice of bacon in a spiral pattern, ensuring the bacon seam ends underneath the pepper. Secure with a toothpick if desired.

Arrange poppers on the wire rack seam-side down, spaced 1 inch apart. Bake at 400°F (200°C) for 22 to 25 minutes until the bacon is deeply rendered and crispy, the peppers are tender, and the cheese is hot and bubbling.

Optional: For an ultra-crisp finish and caramelized sheen, brush bacon lightly with maple syrup and broil on HIGH for 2 to 3 minutes.

Let poppers rest for 5 minutes before transferring to a serving platter. Garnish with chopped scallions and serve warm with chilled ranch dip.