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Place the peppers (whole) on a baking sheet and place under the broiler. Broil, turning occasionally, until the peppers are blackened on all sides. Move the baking sheet to a wire rack. Use aluminum foil to form a tent around the peppers. Cool for 30 minutes.
Using your fingers, peel the blackened skin off of the peppers. Carefully twist the stems to remove the stems and seeds. Scoop out any of the remaining seeds. Discard the seeds, stems, and peels. Dice the remaining parts of the peppers finely.
Place the chopped peppers and tomatoes in a medium sauce pan over medium heat and cook for 3-5 minutes until the tomatoes begin to soften. Add in the garlic powder, onion powder, salt, paprika, cooking crème, and Mexican cheese. Stir over medium heat until the cheeses are melted.
Add the water and cayenne pepper and stir for an additional minute. Serve in ramekins with tortilla chips.