Freshly grate the cheddar cheese and set about 4 ounces of it aside.
Combine the cream cheese, drained pimentos, remaining white cheddar, mayo, garlic powder, onion powder, smoked paprika and a pinch of salt and pepper in a food processor. Pulse and blend until combined and somewhat whipped - you don’t want to overwhip it. I pulse for about a minute off and on until it appears blended but not 100% smooth.
Remove the pimento cheese from the processor and place it in a bowl. Stir in the remaining white cheddar. At this point you can store it in the fridge for a few days. To serve, top with the fresh chives!
Serve with pretzels, crackers, chips, carrots, celery or any of your favorite dippers. Or make any of the recipes I linked above!