Set oven to broil on high. Place poblanos on a foil-lined baking sheet and broil until skins are mostly black on all sides (rotating every 4-5 minutes).
Place peppers in a covered bowl and allow to steam for 30 minutes.
Remove skins and seeds from peppers, then cut 3 of the 4 poblanos in half lengthwise. Dice the other poblano. Set aside.
Preheat grill to 500-550°F.
In a large bowl add cream cheese, cheddar, garlic powder, salt, pepper and chives. Using a hand mixer, blend together until smooth.
Season burgers then grill for about 90 seconds on one side.
Flip then top with a generous portion for the cream cheese mixture. Cook for another 2 minutes or so. Remove from heat.
Using same grill temp, toast buns. Remove from heat.
To build a Poblano Popper Burger, lay heel of bun down. Top with burger, then ½ half of a roasted poblano, then the crown of bun. Repeat with remaining burgers. Enjoy!
