Season the short ribs with the salt.
Drain adobo sauce from the can of peppers into a 2- to 3-quart slow cooker. Add one of the chipotle peppers from the can (freeze the rest to use later) along with the garlic, oregano, and cumin. Add the ribs and toss around the crock to coat.
Cover and cook the ribs on high until the meat is tender and falling off the bone, 4 to 6 hours. Cool for about 1 hour, then chop the meat, discarding the bones. This can be done up to a week in advance and stored in an airtight container in the fridge.
Combine the cheeses, cream cheese, and milk in slow cooker. Heat on low, stirring occasionally, until creamy, 1 1/2 to 2 hours. Stir in the chopped rib meat and pickled jalapenos and keep warm over low heat.
Serve with tortilla chips, celery, carrots, peppers, jicama, bread, pita, fries, and/ or potato chips. Or, just attack it with a big spoon...I wont judge.