Cook pasta according to package directions. Drain, do not rinse.

Preheat oven broiler to high. Place oven rack on very top level. Place poblano pepper on a cookie sheet as close as possible to the heat element without it touching. You want the outside of the pepper to get blistered and black. It will look as if it is burned. Keep an eye on the pepper, since you will need to turn it a few times to get it black on all sides. Once it is black on all sides, remove pepper and place in a brown paper bag to rest while you are making the cheese sauce.

Melt butter in a medium sauce pan. Add flour and cook 2-3 minutes to remove the raw flour taste. Slowly add the milk, whisking constantly. This will prevent lumps from forming.

After the milk has all been added and the mixture is a smooth consistency, add the cheddar and cream cheeses and Dijon mustard. Add salt and pepper to taste. Remove from heat.

Remove chorizo from casings and cook in a small skillet until browned. Set aside.

In a large pot, mix the cheese sauce with the pasta. Add the chopped poblano peppers and about half of the chorizo. Top individual servings with more chorizo and chopped avocado.