1. In a medium bowl, mix the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper until smooth and well combined.

2. Scoop the mixture into small bite-sized portions and roll them into balls. Place them on a parchment-lined tray and freeze for 20 to 30 minutes.

3. Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third bowl.

4. Roll each chilled cheese ball in flour, then dip it in egg, and coat it in breadcrumbs. For a thicker crust, repeat the egg and breadcrumb coating once more.

5. Place the breaded poppers back on the tray and chill for 10 to 15 minutes.

6. Heat the oil in a deep skillet or heavy pot to 350°F.

7. Fry the poppers in small batches for 2 to 3 minutes, turning as needed, until golden brown and crisp.

8. Remove the poppers with a slotted spoon and drain on paper towels or a wire rack.

9. Garnish with chopped chives and serve warm.