1. To a heavy bottomed skillet set over medium heat add the butter. Once melted add the onion and garlic. Cook for 2-3 minutes until the onion is soft and translucent. Add the chili powder and cook for 15 seconds.
2. Pour in the milk. Heat the milk until it bubbles just around the edges.
3. Add the cornstarch to a small bowl and whisk in 3 tablespoons of cold water. Whisk this mixture into the milk. Bring to a simmer and cook for about 5 minutes until the mixture thickens slightly.
4. Stir in the cream cheese and stir to combine until it melts into the sauce. Add 1 ½ cups of cheddar cheese and stir  constantly until melted into the sauce.
5. Stir in the rotel and the white beans.
6. Top the beans with the remaining cheese. Broil for 5 minutes until the cheese is brown and bubbling.

Serve with Tortilla chips or over toast