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Preheat oven to 375°. Whisk 1 Tbsp. chopped oregano, 1 Tbsp. thyme leaves, 1 garlic clove, finely grated, 3 Tbsp. extra-virgin olive oil, and 1 Tbsp. red chile powder in a small bowl; season with freshly ground pepper. Place 3 cups torn bite-size pieces sourdough bread on a rimmed baking sheet; drizzle oil mixture over. Season with kosher salt, then scatter 2 Tbsp. finely grated Cotija cheese on top and toss to coat. Spread out in a single layer and bake until bread is golden and crisp, 12–17 minutes.
Meanwhile, cook 4 oil-packed anchovy fillets, finely chopped, remaining 3 garlic cloves, finely grated, ¼ cup extra-virgin oil, and ½ tsp. red chile powder in a small skillet over medium-low heat, stirring occasionally, until anchovies begin to fall apart and dissolve into oil, about 2 minutes. Let cool.
Whisk zest and juice of 1 lime, ¼ cup mayonnaise, 1 Tbsp. Dijon mustard, 2 tsp. Worcestershire sauce, and 2 Tbsp. chopped cilantro in a medium bowl; season with salt and pepper. Whisk in anchovy mixture, then gently stir 2 Tbsp. finely grated Cotija cheese into dressing.
Toss croutons, 2 large romaine hearts, coarsely chopped, 1 avocado, coarsely chopped, and more finely grated Cotija cheese in a large bowl. Drizzle dressing over and toss to coat. Top with ½ cup crumbled queso fresco and more chopped cilantro.