In a small bowl, whisk together the sour cream, Ranch dressing, dill, parsley, garlic, and onion powders. Season with salt and pepper, to taste.

Cover with plastic wrap and chill until ready to use.

In a mini food processor - or using a stick blender - puree the jalapeno peppers together with the milk, until relatively smooth and with no large chunks.

Pour jalapeno mixture into a small pan, bring JUST to a low simmer.

Allow to gently simmer for 5 minutes or so, until milk is infused and peppers are tender.

Stir in the garlic and onion powders. Once combined, carefully add the cream cheese, and stir until it’s completely combined and smooth. Season with salt and pepper, to taste.

Preheat oven to 350 degrees F, line a medium baking sheet with parchment paper.

Arrange about half of the tortilla chips on the prepared baking sheet . Drizzle with about half the jalapeno popper cheese sauce, then scatter half the cheddar, bacon, and jalapeno slices.

Repeat with a second layer, using up the remaining corn chips, sauce, cheddar, bacon, and jalapeno pepper slices.

Bake for 10 minutes, or until the cheese is melted all the way through the pile of nachos.

Drizzle with ranch dressing, if desired, and scatter green onion slices overtop. Top with Ranch Sour Cream, and serve immediately.