Start by preheating your oven to 425°F. While it heats, cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate to drain and cool slightly before crumbling into 1/2-inch pieces. Slice the jalapeños lengthwise and remove the seeds for a milder heat (I leave a few seeds in for extra flavor), then chop into 1/4-inch pieces. Slice the green onions, separating the white and light green parts from the dark green tops—we'll use them at different stages.

Spread the tater tots in a 9x13 inch baking dish in an even layer. Place in the preheated 425°F oven and bake for 15 minutes until they're partially cooked and starting to firm up. While the tots bake, combine the softened cream cheese, sour cream, garlic powder, and smoked paprika in a large bowl, stirring until smooth and well blended. Fold in 1 1/2 cups of the cheddar jack cheese, the crumbled bacon, chopped jalapeños, and the white and light green parts of the green onions until evenly distributed.

Remove the partially cooked tater tots from the oven and carefully spread the cream cheese mixture evenly over the top, making sure to distribute it throughout and into the gaps between the tots. I like to use an offset spatula to get an even layer without flattening the tots. Sprinkle the remaining 1/2 cup of cheddar jack cheese over the top, then scatter the extra crumbled bacon and reserved dark green onion tops as the final garnish. Return to the 425°F oven and bake for 20 minutes until the cheese is melted and bubbling slightly at the edges and the casserole is heated through.