Set the oven to 350°F and coat the muffin tray wells with cooking spray. A light, even coating across the bottoms and sides helps the baked wrappers release without tearing.

Gently shape a wonton wrapper inside each well, bake the empty shells for 8 to 10 minutes, then take the tray out and set it aside. Look for lightly browned, pale honey-colored corners rather than deeply golden tips at this stage.

Prepare the peppers by cutting 2 jalapenos into small dice and slicing the remaining jalapeno into thin rings. The diced pieces should be small enough to spread evenly through the filling, while the rings stay separate for the final topping.

Stir the cream cheese and sour cream together in a large bowl, then work in the bacon except the reserved garnish, the measured cheeses, diced jalapenos, onion powder, and garlic powder. The mixture should yield easily under the spoon, with the bacon and peppers distributed throughout.

Portion about 2 tablespoons of filling into each shell, scatter the reserved bacon and extra cheddar over the tops, and return the tray to the oven for 12 to 14 minutes. Once the filling bubbles and the wrappers turn golden brown, remove the tray and let the cups cool for 3 to 5 minutes so they firm up.

Finish each cup with jalapeno rings and a few drops of sweet chili sauce, then serve warm. The fresh pepper topping adds a bright bite against the melted cheese and smoky bacon.