In a medium non-stick pan sauté Fresno chilies in 1 tablespoon corn oil till translucent, 4-5 minutes. Cool and chop. Set aside.
Mix the cream cheese, mayonnaise, cheddar cheese, sharp white cheddar, 1/2 cup Parmesan, jalapenos and sautéed Fresno chilies in a bowl. Pour into a baking dish.
Mix the panko bread crumbs and 1/4 cup Parmesan cheese and sprinkle over the dip. The dip can be frozen or refrigerated at this point.
Bring to room temperature or defrost before baking. Preheat oven to 350°F.
Bake until the sides are bubbling and the cheese has melted and turned a golden brown, about 20 minutes.
Top with fresh cilantro and serve with lime tortilla chips and a cold beer!