Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.

In a large mixing bowl, combine cream cheese, diced green chilies, cheddar cheese, red onion, bell pepper, and sour cream. Add paprika, garlic powder, onion powder, and cayenne. Blend until smooth.

Distribute the filling evenly across the four tortillas. Roll them tightly into cylinders, tucking in the ends.

Slice each rolled tortilla into five pieces at a 45-degree angle.

Arrange the cut pieces on the baking sheet and bake for about 8 minutes, then broil for an additional 5 minutes until golden.

In a small bowl, combine sour cream with basil pesto until blended.

Serve warm on a platter with the dipping sauce in the center.