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Drain the jar of roasted red peppers and place them in a food processor or blender. Add the sour cream, smoked paprika, garlic powder, and onion powder.
Blend until the mixture is smooth and creamy. Season with salt and black pepper, to taste.
Transfer the crema to a serving bowl and serve immediately. Alternatively, you can cover or place in an airtight container and refrigerate the crema for up to 7 days.
Preheat your oven to 400°F. Wash the peppers and pat them dry. Cut the peppers in half lengthwise and remove the stems, seeds, and membranes.
Place the peppers, cut side down, on a baking sheet. Roast the peppers for about 20-30 minutes, or until the skins are blistered and charred in spots.
Remove the baking sheet from the oven and let the peppers cool for about 10 minutes. Once the peppers are cool enough to handle, use your fingers or a paring knife to remove the charred skin from the flesh of the pepper.