Prepare the Hollandaise Sauce: Whisk together 3 egg yolks, 2 tablespoons of fresh lime juice, 1 teaspoon each of ancho chili powder and smoked paprika in a heatproof bowl over simmering water. Gradually whisk in ½ cup of melted unsalted butter until thickened, about 5-7 minutes. Season with salt and pepper.

Make the Avocado Crema: Mash 1 ripe avocado in a small bowl, stir in 1/4 cup of sour cream or Greek yogurt, juice of 1 lime, and chopped cilantro. Season with salt and pepper.

Cook the Chorizo: Sauté 8 ounces of crumbled chorizo in a skillet over medium heat for 8-10 minutes until browned. Drain excess fat.

Poach the Eggs: In a pot of simmering water with 1 tablespoon of white vinegar, poach 4 large eggs for 3-4 minutes for runny yolks or 5-6 minutes for firmer yolks. Use a slotted spoon to remove.

Assemble the Dish: Toast 2 English muffins, spread avocado crema, layer with chorizo, top with poached eggs, drizzle with hollandaise, and garnish with cotija cheese and cilantro. Serve with lime wedges.