Heat oven to 350°F. Fold 6-inch piece of foil over to double; fold up edges to make tray. Place nuts, chili powder and cumin in tray; place on baking sheet.
Bake nut mixture in 350°F oven for 6 minutes or until spices are fragrant and nuts golden. Let cool completely.
Combine scallion, cilantro and pepper sauce in food processor. Whirl until finely chopped. Add cream cheese, jalapeno cheddar, extra-sharp cheddar and lime juice. Pulse until blended. Turn into small bowl. Stir in nut-spice mixture. Cover and refrigerate at least 24 hours or up to 1 week.