In a medium bowl, combine the softened cream cheese, garlic powder, smoked paprika, salt, black pepper, and red chili flakes, stirring until smooth and well combined. Fold in the green onions, three-quarters of the shredded Colby Jack cheese, and most of the crumbled bacon, reserving some cheese and bacon for topping. I like to use my hands to gently fold the mixture together—it helps distribute the ingredients evenly without overworking the cream cheese. Set the filling aside while you prepare the peppers.

Pat the halved jalapeños dry with paper towels and lightly coat all sides with olive oil using a pastry brush or your fingertips. Arrange them skin-side down in a single layer in your air fryer basket. Air fry at 400°F for 4 minutes to soften the peppers and begin charring the skins slightly. Remove them carefully and let them cool for 5 minutes on fresh paper towels—this makes them easier to handle and allows excess moisture to drain.

Once the jalapeños have cooled, pat them dry again with paper towels to remove any remaining moisture—this helps the filling stay in place during cooking. Generously spoon the filling mixture from Step 1 into each jalapeño half, mounding it slightly. Top each popper with a pinch of the reserved Colby Jack cheese and a small piece of reserved bacon, pressing gently so it adheres to the filling.

Carefully arrange the filled jalapeño poppers in the air fryer basket in a single layer, skin-side down. Air fry at 400°F for 5 minutes until the filling is heated through, the cheese is melted and begins to bubble, and the edges are lightly golden. For extra crispiness on top, I sometimes turn off the air fryer for the last minute and use the residual heat—it melts the cheese perfectly without drying out the peppers. Transfer to a serving plate and let them cool for 1-2 minutes before serving, as the filling will be very hot.