Soak wooden skewers in water. Mix the sour cream, cumin, chili powder, green onions, and lime juice. Refrigerate until chilled. Place shrimp in a large bowl and cover with ¾ of the spice mixture, tossing to coat evenly. Slit each shrimp along the base and place inside a jalapeno matchstick and cheese matchstick. Wrap a piece of bacon around each. Repeat the process with each shrimp. Thread the shrimp onto wooden skewers. Lightly season the skewers with the remaining season mix. Lightly brush the skewers with melted butter. On a heated grill or grate, cook the shrimp over high heat for 2-3 minutes per side. Serve the shrimp with the sour cream dip.