Pre-heat a griddle or grill to medium-high heat.
Cut the tops off the jalapeño peppers and, using an apple corer or fork handle, scoop out the seeds and slice into 1/8-1/4-inch rings.
Place a small skillet over medium-high heat with one turn of the pan of EVOO. Add the jalapeño peppers and Fresno chili pepper to the pan and toss for a couple minutes to char the edges of the peppers. The peppers should remain tender-crisp.
While the peppers are cooking, in a small mixing bowl, combine the softened cream cheese with the onion, garlic, salt and pepper, cumin and cilantro. Set aside.