Heat a large pot of water to a boil over high heat. When the water reaches a soft boil, add the room temperature eggs to the boiling water one by one using a slotted spoon.
Using eggs at room temperature will prevent them from cracking and breaking as they cook, so be sure to pay attention to this step.
Set the timer for exactly 10 minutes and let the eggs boil until the timer goes off. Immediately remove the pot from the heat, drain the boiling water and place the pot in the sink to fill it with very cold tap water.
Cold water stops the cooking process, ensuring the eggs don't overcook, so let the cold water run over the eggs until the eggs are submerged in the cold water, letting them sit in cold water to cool completely (you may have to repeat this process once or twice, after the cold water warms up from the heat of the eggs).
Once the eggs are completely cool, carefully peel them, slice them in half lengthwise with a clean sharp knife (wiping the knife between cuts), adding the yolks to a bowl and placing the egg white halves on a platter with the insides up.
Mash the egg yolks with a fork very well until creamy and add in the mayonnaise, sour cream, dijon mustard, garlic powder, paprika, cumin (if using), cheddar cheese , and a pinch of salt and pepper.
Mix on low and then medium speed with a hand mixer until the mixture is smooth and everything is combined. You can do this by hand, but the mixture will be easier to pipe if you use a hand mixer.
Add the yolk mixture to a piping bag fitted with an open star tip (or whatever tip you'd like!) and pipe the mixture into each of the 24 egg white halves.
Top with chopped chives and a pinch of smoked paprika on each deviled egg.
Store in the fridge for up to 24 hours until ready to serve.
These deviled eggs can be made up to one day ahead and stored in an airtight container in the fridge until ready to serve.