1. Line a Bundt pan or tube pan with plastic wrap, leaving plenty of overhang so you can lift the cheese ball out easily later.

2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.

3. Add the sour cream and beat again until the mixture is creamy and well combined.

4. Sprinkle in the taco seasoning, garlic powder, onion powder, salt, and black pepper, then mix until the spices are evenly incorporated and the mixture turns an orange taco color.

5. Fold in the shredded cheddar cheese, diced green chiles, red bell pepper, green onions, cilantro, and lime juice with a spatula until everything is evenly distributed.

6. Taste the mixture and adjust the seasoning with a little more salt, pepper, or lime juice if needed.

7. Transfer the cheese mixture to the prepared Bundt pan and press it firmly into all the grooves, smoothing the top so it is level.

8. Fold the excess plastic wrap over the surface to cover, then refrigerate for at least 3 hours or overnight until very firm.

9. When ready to serve, unwrap the top of the cheese ball, place a large serving platter upside down over the pan, and carefully invert.

10. Gently lift off the pan and peel away the remaining plastic wrap to reveal the wreath shape.

11. Lightly dust the outside of the wreath with chili powder or smoked paprika for color.

12. Top the wreath with the diced tomato, extra cilantro, and additional green onions if desired.

13. Arrange tortilla chips and veggie sticks around the wreath on the platter.

14. Serve immediately, allowing the cheese to soften slightly at room temperature for the creamiest texture.