Prepare the jalapeños: Wear disposable gloves if you have sensitive skin. Cut each jalapeño in half lengthwise and carefully remove the seeds and white membranes with a small spoon. Leave some membrane if you prefer more heat.

Preheat the air fryer: Preheat the air fryer to 375°F (190°C) for about 3 minutes, following the manufacturer's instructions. If your air fryer does not require preheating, you can skip this step.

Make the cheese filling: In a small bowl, combine the softened cream cheese, shredded cheddar, 2 tablespoons Parmesan, green onions, garlic powder, smoked paprika, and kosher salt. Mix until evenly combined and creamy.

Fill the peppers: Spoon the cheese mixture evenly into the 12 jalapeño halves. Fill them generously but avoid creating a tall mound above the pepper because the filling can spread as it melts.

Prepare the topping: In a second small bowl, combine the panko breadcrumbs, melted butter, and 1 tablespoon Parmesan. Stir until the breadcrumbs are evenly coated and look lightly moistened.

Top the poppers: Sprinkle the breadcrumb mixture evenly over the cream cheese filling. Press it very gently into the filling so it stays in place during air frying.

Air fry: Arrange the poppers in the air fryer basket in a single layer, leaving a little space between them. Air fry at 375°F (190°C) for 10 to 12 minutes, until the jalapeños are tender and the breadcrumb topping is golden brown.

Check the filling: The cream cheese mixture should be hot and melted, with a lightly bubbling surface. If the topping needs more color, air fry for 1 to 2 additional minutes, watching closely.

Rest before serving: Carefully transfer the poppers to a plate and let them rest for 5 minutes. The filling will be extremely hot immediately after cooking and will firm slightly as it cools.