In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapeños, garlic powder, onion powder, and lime juice. Mix until well blended and creamy.

Lay out a flour tortilla on a clean surface. Using a spatula or the back of a spoon, evenly spread about a quarter of the cream cheese mixture over the tortilla, reaching all edges.

Starting from one end, carefully roll the tortilla tightly into a long cylinder. Make sure not to roll it too tightly to avoid squishing the filling out.

After rolling, slice the tortilla into 1-inch pieces using a sharp knife. Repeat this process for the remaining tortillas and filling.

Place the pinwheels on a platter and refrigerate for about 10-15 minutes to help the filling set.

If desired, sprinkle fresh cilantro over the top of the pinwheels before serving.