Roasting a poblano pepper: preheat your oven to 450 degrees F (230 C).

Cut your poblano pepper down the center into two halves and remove the stem and all the seeds. 

Place your pepper halves face down on an aluminum foil-lined sheet pan. 

Bake for 20 to 25 minutes or until the skin of the pepper is turning fairly black. 

Remove your pepper halves from the oven and transfer to a bowl large enough to hold them. At this point, you want to steam them slightly to make the skins easier to remove. You can either cover your bowl with another inverted bowl or you can cover your bowl with something like plastic wrap. Covering a bowl with a cutting board will also work. You're just trying to trap the stem in with the roasted pepper halves. 

After about 5 or 10 minutes, your pepper should be cool enough to handle. 

Remove from the bowl to a cutting board and carefully strip off all the skins and the burned or charred bits of pepper skin or flesh. Discard all the burned parts and the skin. 

Slice your roasted peppers into slices or strips. Place the sliced poblano in a large bowl and toss with a small pinch of salt.

Sandwich time: preheat oven to 350°F (176°C).

In a medium pan over medium heat, cook chorizo for about 6 minutes, stirring often. Remove the meat to a paper towel-lined plate to drain and cool.

Scrambled eggs: crack and add 2 eggs to a bowl. Whisk to combine well. Add a pinch of salt to the bowl and wipe out the medium pan from before. 

Place the wiped-out pan over medium-low heat and then add the butter to the pan. When the butter is melted and bubbly, add the scrambled and salted eggs. Cook over medium-low heat, stirring often, until the eggs are fully cooked to your liking. Remove the pan from the heat while you prepare the other ingredients. 

Sandwich assembly: spread a thin layer of refried black beans on the bottom slice of the telera roll. Top the beans with a few strips of poblano peppers. 

Add chorizo on top of the beans and peppers, and then top that with the scrambled eggs and a sprinkling of cotija and/or Monterey Jack cheese. Close the sandwich and place it on a sheet pan that you can add to the preheated oven. 

Bake the sandwich for 7 to 10 minutes. Keep an eye on the top of the bread to make sure it doesn't get too brown. If it does, you can remove it from the oven or cover it with aluminum foil to protect it from burning.

Once the sandwich has baked and the bread is crispy, open the sandwich and add slices of avocado on top of the eggs. Close the sandwich and serve.