In a large bowl, combine cream cheese, shredded cheddar cheese, onion powder, garlic powder, cumin and salsa. Mix until smooth and well blended.

Form mixture into a ball and wrap it in plastic wrap. Place cheese ball in the refrigerator for at least 2 hours.

One chilled, remove the plastic wrap and roll the cheese ball in the crushed nacho chips.

Optionally, place bell pepper stem on top and score the sides to look like a pumpkin.