Preheat oven to 350°F and grease a 9x5-inch loaf pan.

In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels or an opened-up paper bag. Reserve 2 tablespoons of drippings. In remaining drippings, cook onion until translucent, about 3–4 minutes. Remove with a slotted spoon; drain on paper towels.

Using a hand or stand mixer, beat cream cheese, sugar, and reserved drippings until smooth. Beat in egg. In a large bowl, whisk flour, baking powder, and salt. Add flour mixture to cream cheese mixture in four parts, alternating with milk in three parts; beat well after each addition. Fold in pecans, onion, chile, and bacon. Transfer to prepared loaf pan.

Bake until a toothpick inserted in center comes out clean, 50–60 minutes. Cool in pan for 10 minutes before removing to a wire rack. Slice and serve warm or at room temperature.