Preheat the oven to 450 degrees F. Cut each of the poblano peppers in half and remove the seeds. Line a baking sheet with foil and place the poblano peppers cut side down on the baking sheet. Drizzle them with the olive oil and season them with the salt and pepper. Bake for 15 minutes until the skins of the peppers are blackened slightly. Remove the peppers from the oven and let them cool for 5 minutes. Once you can touch the peppers, remove the skins and dice them into small pieces.

Dice the tomatoes into small pieces (similar to the diced poblano peppers).

Add the heavy cream and all the cheeses to a small sauce pan. Heat on low to medium low heat until melted and combined. Stir occasionally and watch closely to make sure that the cheese does not burn.

Then stir in the paprika, cayenne, garlic powder, poblano peppers and diced tomatoes. Heat for a few minutes to combine and heat the ingredients through.

Serve warm with chips and enjoy!