Heat olive oil in a nonstick skillet.

Cook chorizo for 5 minutes, stirring after 2 1/2 minutes until firm and darker.

Set aside chorizo to cool.

In a small bowl, combine sweet chili sauce (reserving 4 tablespoons), diced jalapeno, chives, and cream cheese.

Add chopped cilantro and cooled chorizo to the cream cheese mixture and blend.

Lay a sheet of phyllo dough on a work surface.

Lightly brush the phyllo sheet with melted butter.

Repeat buttering and layering with three more phyllo sheets.

Place 2 tablespoons of the chorizo mixture along the short edge of the stacked phyllo, leaving 1 inch free on each side.

Roll the phyllo twice, then fold the side edges in.

Continue rolling until the end is reached.

Repeat the process to make 4 rolls.

Place the rolls seam side down on an ungreased cookie sheet, spacing them 1 inch apart.

Brush the rolls with the remaining melted butter.

Bake in a preheated 350°F (175°C) oven for 25 minutes, or until golden brown.

Serve the rolls warm with the reserved sweet chili sauce for dipping.

Garnish with sliced jalapeno, green onions, or cilantro.