Preheat your oven to broil on high. Line a baking sheet with foil and arrange the poblano peppers on top.

Broil the peppers, turning every few minutes, until the skins are blistered and mostly blackened, which takes about 10–15 minutes.

Remove the charred peppers, place them in a bowl, and cover tightly to steam for about 30 minutes.

Once cool, peel off the skins, remove the seeds, and cut off the stems. Slice three peppers in half lengthwise and finely chop the remaining pepper, setting it aside.

Preheat your grill to high heat, aiming for around 500°F.

In a large bowl, blend the cream cheese, cheddar cheese, mozzarella cheese, chives, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. Gently stir in the chopped poblano pepper.

Season the burger patties evenly on both sides. Place them on the hot grill and cook for about 1 1/2 minutes on the first side.

Flip the patties and spoon a generous amount of the poblano cheese mixture over each one. Grill for another 2–3 minutes or until they’ve reached your desired doneness.

Place the buns cut-side down on the grill and toast until lightly golden, about 30–60 seconds.

On each bottom half of a bun, place the burger patty, top it with half a roasted poblano pepper, and finally, cover it with the top bun.

Serve immediately and enjoy!