How to Make It
Cook chorizo in a large saucepan over medium, stirring to crumble, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels to drain, reserving drippings in saucepan.
Add poblano, onion, salt, cumin, coriander, paprika, garlic powder, and onion powder to saucepan. Cook over medium, stirring often, until poblanos and onion are softened, 6 to 8 minutes. Stir in evaporated milk and whole milk. Increase heat to medium-high, and bring to a simmer, stirring occasionally.
Toss together grated cheeses and cornstarch in a large bowl. Add cheese mixture to poblano mixture and cook, stirring, until cheese melts, about 2 minutes.
Reserve 2 tablespoons of the chorizo; stir remaining chorizo into the queso. Serve topped with reserved chorizo.