Melt butter in a large saucepan over medium-low heat. Whisk in flour until light brown. Gradually whisk in the milk, garlic powder, onion powder and cumin. Bring to a boil; cook and whisk for 2 minutes or until thickened.
Reduce heat to low; gradually whisk in havarti until melted.
Remove from the heat. Stir in pico de gallo. Serve with tortilla chips.