Combine yeast and water in bowl of stand mixer. Add honey and let sit for 5 minutes.
Add water and melted butter.
Fit stand mixer with bread hook. Add flour and salted to bowl. Mix for 5 minutes.
Let dough rise for 1 hour.
Preheat oven to 425 degrees F. Fill a large pot with water and put on to boil.
Line two baking sheets with parchment paper.
Remove dough from bowl and divide into 8 pieces for large pretzels, 12 pieces for small-medium pretzels, and 16 for small pretzels. Take one chunk of dough and roll it out on a countertop into a long rope. Make a circle with the rope and cross the two ends over each other and then attach to the bottom of the circle.
When water has begun to boil, slowly add the baking soda. Then add pretzels a few at a time to the boiling water. They will drop to the bottom and then rise to the surface. After 30 second to 1 minute on the surface of the water, remove from water using a spatula and place on baking sheet.
Repeat with the rest of the pretzels. Sprinkle with sea salt and then put in oven for 15 minutes or until nice and golden brown.
In a medium saucepan over low heat, melt butter. Add garlic and stir until garlic is fragrant.
Add corn flour and whisk until combined. Slowly add the milk, whisking as you go.
Slowly add the colby jack and cream cheese, bit by bit, stirring as you go.
Stir in the green chiles and cook for a few more minutes. Serve warm with pretzels!