Place the broiled peppers in a paper bag for up to 1 hour to cool. This will help make the peppers easier to peel! Once cooled, peel and remove the seeds and stem, then dice the chilies.

To a small bowl, add diced chilies, 1 tablespoon lime juice, diced tomato, green onions and lime zest.

To a large bowl, add avocado, onion, cilantro, cumin, garlic powder salt, pepper and remaining lime juice. Mash well to combine. I like to use a potato masher, but a fork also works fine.

For the chilies, you have two choices! You can add it directly to the avocado mixture and stir to combine. Or, you can store separately, and spoon the chilies on top of the guacamole right before serving.