Preheat oven to 350°F. Set a medium pot over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Once the meat is browned, drain the grease from the skillet and stir in the green chiles, tomato sauce, chili powder, cumin, garlic powder, onion powder, oregano, chipotle chile pepper powder, salt, and pepper. Bring to a simmer and cook, stirring frequently, for 5 minutes or until thickened.

Cut the cream cheese into cubes and add to the pot, along with 1 cup of the shredded cheese. Stir until all ingredients are combined and melted. Adjust to taste with additional salt and pepper, if desired.

Transfer the mixture to a 9-inch pie plate (or equivalent baking dish) and spread into an even layer. Sprinkle with the remaining shredded cheese. Bake for 10 minutes, then increase the heat to broil and cook for several minutes more (watching the entire time) until the cheese is golden brown and bubbly. Allow to sit for 5 minutes before serving.