Preheat oven to 400 degrees F.
Brush the whole peppers with olive oil and place on a baking sheet.
Bake for 10 minutes, then flip and bake for an additional 10 minutes until the skin becomes fairly black.
Remove from the oven and set aside to cool.
Slice the peppers and remove the stems and seeds then dice into small pieces.
In a large saucepan, add the butter and allow it to melt over medium heat,
Add the flour and whisk until it starts to bubble then cook for one minute.
Then add the milk and whisk until smooth and has no lumps. Cook for approximately 3 minutes, stirring often to allow it to thicken.
Reduce the heat to low.
Add a ¼ cup of the cheeses at a time, stirring continuously until fully melted smoothly.
Add the garlic powder, chili powder, and cumin and stir to combine.
Pour melted queso into a serving bowl and top with the diced roasted poblano peppers.
Enjoy warm with tortilla chips