Set up a double boiler on your stovetop. Bring a medium pot of water to a simmer over medium heat.
Place a shatterproof, heat-proof bowl over the top of the boiling water. The top bowl should be too big to fit into the bottom pot, and therefore should just absorb the heat from the simmering water.
To begin, heat the olive oil over medium heat in a medium skillet. Add the onions, garlic, and jalapeños. Sweat, or cook, until translucent, about 5 minutes.
In your double boiler, add the 1 cup of the asadero cheese and the half-and-half. Stir continuously until the cheese begins to melt. Add the cornstarch and combine, stirring as the cheese melts more. Add the remaining cup of cheese. This will take about 3 to 4 minutes.
When the cheese appears to be nearly finished melting, add the onions, jalapeños, garlic, green chilies, cumin, and salt.
When serving, add the pico de gallo on top of the queso blanco dip with a few splashes of your favorite hot sauce. Serve immediately.