Set your oven to broil on high. Line a baking sheet with foil and arrange the poblano peppers on top. Broil, turning every few minutes, until the skins are blistered and mostly blackened, about 10–15 minutes.

Place the peppers 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. Set aside.

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

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

Season the burger patties evenly on both sides. Place them on the hot grill, cooking 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. Cook for another 2–3 minutes or until they reach your desired doneness. Remove from the grill.

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

Place each burger on the bottom half of a bun. Top with one half of a roasted poblano pepper, then cap with the top bun. Serve immediately and enjoy!