Combine cream cheese, cheddar, garlic powder, cumin, hot sauce, lime juice and soy sauce in the bowl of a food processor. Process until smooth. Add half of the bacon and half of the green chile, and pulse 3-4 times until just combined. (Reserve the remaining bacon and green chile for coating the cheese ball later on.) Test for seasoning, and add salt, if needed, pulsing 2-3 times to combine. Line a medium bowl with plastic wrap, and spoon the cream cheese mixture into the bowl. Bring the outside edges of the plastic wrap together and twist at the top to seal. Place in the freezer for 30 minutes.

In a shallow dish (a pie plate works well), combine the reserved bacon and green chile, along with the pecans. Stir to combine. Remove the wrapped cream cheese mixture from the freezer, and discard the plastic wrap. Shape the cream cheese mixture into a ball, and then roll in the bacon/chile/pecan mixture, coating all sides. Place the ball onto the center of a serving dish, and surround with crackers. Allow to sit for 30 minutes before serving.