In a stand mixer, blend cream cheese with the cheese, onion, salsa, cumin and jalapeño. Lay a large sheet of plastic wrap on your kitchen counter.
Lay another large piece of plastic wrap across the bottom piece to form a “T.”
Scoop cheese mixture onto plastic wrap and wrap the plastic around the cheese, using the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours.
To serve, unwrap, roll in the crushed chips and press a bell pepper stem into the top.
Place on a platter and surround with the tortilla chips. Serve immediately.