In a cast iron skillet over medium heat, cook the crumbled chorizo until browned, about 3-4 minutes, until the fat renders and the pieces color. Add the minced garlic and cook for 30 seconds, stirring so it doesn’t burn.

Reduce heat to low and add the shredded white cheddar cheese, shredded Monterey Jack cheese, heavy cream, whole milk, diced green chiles, and cumin. Stir constantly until all cheese is melted and the mixture is smooth and creamy, with no visible cheese streaks.

Season the queso with salt and pepper to taste, stirring until evenly distributed. Transfer to a serving dish and keep warm on a warming tray, then serve with warm tortilla chips.