Preheat oven to 375 degrees.

Place a 12-inch cast iron skillet or non-stick oven-safe pan over medium heat. Cook bacon until crispy, transfer to a paper towel lined plate. Crumble once cool.

While the pan is cooling, in a large mixing bowl or the bowl of a stand mixer, add the cream cheese, sour cream, diced jalapeños, green chiles, 1 1/2 cups Colby jack cheese, garlic powder, coriander, paprika, cumin, and bacon. Using a hand mixer or the stand mixer, mix until thoroughly combined.

Pour the grease out of the skillet and discard. Wipe the skillet clean with a paper towel. Transfer filling into the skillet, spread into an even layer using a spatula.

In a medium microwave-safe bowl, melt the butter. Add the breadcrumbs and toss until coated.

Sprinkle the remaining 1/2 cup of cheese over the filling. Top with buttered breadcrumbs and transfer to the oven to bake for 15-20 minutes or until bubbly and the breadcrumbs are golden brown in color.

Garnish with freshly chopped parsley, if desired. Serve warm with your favorite chips.