Cut tops off the jalapeños and, using an apple corer or fork handle, scoop out seeds and slice. If using Fresno peppers, slice with seeds intact as they are milder.
Heat a little oil in a small skillet over medium-high heat and toss a couple of minutes to char peppers at edges. Peppers should remain tender-crisp.
Combine softened cream cheese with onion, garlic, salt, pepper, cumin, cilantro.