Heat oven to 375°. In a large mixing bowl, combine cream cheese, mayonnaise and sour cream. Beat until smooth. Add green chilies with juice and drained jalapeños. Add ½ cup Parmesan; mix well. Pour mixture into a glass pie plate. Combine panko crumbs and remaining Parmesan in a small bowl. Sprinkle crumb mixture over dip. Spray with cooking spray to help it crisp. Bake uncovered for 20 to 30 minutes until bubbly and edges are brown. Serve hot or cold with crackers, tortilla chips or crusty bread. Yields 4 cups dip.