In a separate small bowl, mix together the cream cheese,  lemon juice, chili, garlic and onion powders. Season with salt and pepper

Use a small paring knife with a sharp point to cut the stem out of the bottom of each grape tomato.

From the top slice each tomato vertically, four times, cutting down to 3/4 of the way to the bottom.

With the point of the knife,  scoop out the flesh from the insides of each tomato.

Use a small spoon or knife to fill each of the tomatoes with the cream cheese mixture.

Cut the bottoms off of the scallions.

Slice the scallions vertically into strips.

Insert the bottom (more firm) ends of the scallion strips into the bottom of the tomatoes.

Arrange on a plate and serve.