In a mixing bowl, beat the softened cream cheese and sour cream together with a rubber spatula until completely smooth and no lumps remain. This takes about 2 minutes of vigorous stirring - don't rush it or you'll have streaks of plain cream cheese in your pinwheels.

Stir in 3/4 cup of the shredded cheddar, the crumbled bacon, minced jalapenos, garlic powder, onion powder, and black pepper. Fold everything together until evenly distributed. Taste and add a pinch of salt if your bacon wasn't very salty.

Lay one tortilla on your cutting board. Spread one-quarter of the filling mixture evenly across the surface, reaching all the way to the edges. A thin, even layer works better than a thick one - about 1/4 inch thick is perfect.

Starting from the bottom edge, roll the tortilla up as tightly as possible without squeezing filling out the ends. The tighter the roll, the cleaner your pinwheel slices will be. Wrap each rolled tortilla individually in plastic wrap.

Place wrapped rolls in the refrigerator for at least 2 hours, or up to 24 hours. This chilling step is non-negotiable - it firms up the filling so you can slice clean rounds without smearing.

Unwrap one roll and place seam-side down on your cutting board. Using a sharp knife, slice off and discard the uneven ends (chef's snack). Cut the remaining roll into 8 even pieces, about 1 inch thick. Wipe your knife clean between cuts for neat slices. Arrange on a platter and sprinkle with remaining 1/4 cup cheddar and fresh chives if using.