Wash the jalapeños thoroughly and pat them dry with paper towels. Carefully slice each jalapeño in half lengthwise, then use a small spoon or knife to remove the seeds and white pith from each half—this is where most of the heat lives, so removing it creates a better eating experience. Arrange the hollowed jalapeño halves on a baking sheet, cut-side up, and set aside.

In a medium bowl, combine the softened cream cheese, freshly shredded cheddar cheese, seafood seasoning, onion powder, garlic powder, salt, and fresh chives. Mix until well combined and smooth. Fold in the chopped shrimp gently until evenly distributed throughout the filling. I like to use freshly shredded cheddar rather than pre-shredded because it melts more smoothly and creates a creamier filling without any anti-caking agents.

Preheat your oven to 400°F. Using a small spoon or piping bag, generously fill each jalapeño half with the shrimp filling from Step 2, mounding it slightly on top. Bake for 20 minutes until the filling is heated through, the cheese is bubbly and golden, and the jalapeño edges are slightly charred. I find that letting them cool for just 2-3 minutes before serving makes them easier to handle and prevents burned mouths—the filling stays hot inside.