Preheat the oven to 375°F. Mix together the cream cheese, sour cream, Mexican-blend cheese, shredded Parmesan, diced green chiles, jalapeños, garlic powder, and onion powder in a large bowl with a hand mixer or fork until well combined.
In a small bowl, stir together the panko breadcrumbs and melted butter.
Transfer the cream cheese mixture to a 2-quart baking dish. Top with the breadcrumb mixture and bake for 22 to 25 minutes, until the breadcrumbs are toasted and the dip is bubbling.