In a food processor, mix the first 6 ingredients (cream cheese, mayonnaise, Mex cheese, parmesan cheese, green chilies, and jalapenos until smooth. You do not need to drain either can of peppers just throw it in juice and all.
Spread the dip into a greased 2-quart casserole. In another bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well.
Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.
Do not over cook this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers, sliced French baguette or even chips tortilla chips work great.