Prepare the Sausage and Vegetables: In a large skillet, brown the sliced smoked sausage over medium heat. Remove the sausage and set aside, reserving any rendered fat in the skillet. If you need more fat, add a tablespoon of olive oil or butter.

Roast the Peppers: Roast the bell pepper and poblano pepper over an open flame or under a broiler until the skin is blackened. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make it easier to peel the skin off. Once cooled, peel, seed, and dice the peppers.

Combine Dry Ingredients: In a small bowl, whisk together the cornstarch, chili powder, cumin, garlic powder, onion powder, and chipotle powder. This will help to evenly distribute the spices and prevent clumping.

Melt the Cheese: In a large saucepan or Dutch oven, combine the Velveeta, cheddar, and Monterey Jack cheese. Add the milk or beer and the spice mixture. Cook over low heat, stirring frequently, until the cheese is completely melted and smooth. Be patient – this may take 15-20 minutes.

Incorporate the Flavors: Stir in the browned sausage, roasted peppers, minced jalapeno, and diced tomatoes and green chiles. Continue to cook over low heat for another 5-10 minutes, stirring occasionally, to allow the flavors to meld.

Adjust and Serve: Taste the queso and adjust the seasoning with salt and pepper as needed. If the queso is too thick, add a little more milk or beer until it reaches your desired consistency. Serve hot with tortilla chips, pretzels, or your favorite dippers. Garnish with chopped cilantro, green onions, or pickled jalapenos, if desired.