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Quarter the potatoes and set them into a pot of salted water. Be sure they are covered. Bring the pot to a boil and boil the potatoes about 15 minutes, or until they are tender enough to break apart with a fork. Drain and set into a large bowl.
While potatoes are cooking, heat a large pan to medium heat. Add chorizo and cook about 5 minutes, or until cooked through. Set into the large bowl.
To the pan, add peppers and shallot/onion. You should still have the oils from the chorizo, but if needed, add a dash of olive oil. Cook about 5 minutes to soften.
Add garlic and stir. Cook another minute. Into the mixing bowl it all goes.
Add cheddar cheese, cream cheese and crema or sour cream. Just add half the crema at first, then add more in to your desired creaminess. Mash it all up with a masher or stir with a large fork.
Season with salt and pepper to taste.
Serve with sprinkled cilantro and serve.