Preheat your oven to 175°C (350°F) and lightly grease a 9x13 inch ceramic casserole baking dish.

Soften the cream cheese in the microwave for about 15 to 20 seconds until pliable, then place it into a large mixing bowl.

Add the sour cream to the softened cream cheese and use a whisk or hand mixer to blend them together until completely smooth and creamy.

Stir the refried beans, chili seasoning, taco seasoning, cayenne pepper, salt, and black pepper into the dairy mixture until fully combined and uniform.

Spread the bean and cream cheese mixture evenly into the prepared 9x13 inch ceramic baking dish using a spatula.

Scatter the shredded Mexican three-cheese blend evenly all over the top of the bean layer.

Bake in the preheated oven for 15 to 20 minutes until the cheese is completely melted, bubbling around the edges, and lightly golden on top.

Remove from the oven, immediately garnish with fresh sliced scallions and the remaining chopped green chilies, and serve warm.