Heat the olive oil in a small saucepan over medium-high heat. Add the minced hot peppers to the pan and sauté until browned, about 3-4 minutes. Set aside to cool slightly.
In an oven proof glass casserole dish, add the softened cream cheese, Pepper Jack cheese, cooked chicken, salsa, chipotle chilies, chili powder, garlic powder, and the cooled cooked hot peppers. Mix well with a spatula and evenly smooth top of dip mixture. Bake for 30-40 minutes, or until dip is bubbling and lightly browned on top and edges.
Serve hot with tortilla chips, crackers, toasted baguette slices, or assorted fresh vegetables.