In a medium saucepan, toss 2 cups of shredded cheese with 2 tablespoons of cornstarch to ensure even coating.

Add 1 cup of evaporated milk, 2 tablespoons of chopped jalapeño peppers, 1 tablespoon of hot sauce, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and a pinch of salt to the saucepan. Stir everything together.

Place the saucepan over medium heat, stirring frequently with a whisk. Cook for 3 to 5 minutes, or until the cheese is fully melted.

If the dip gets too thick, whisk in more evaporated milk, a tablespoon at a time, until you achieve the desired creamy consistency.