Place the poblano and red bell peppers over a gas flame or under the broiler and roast, turning often, until the skin is blackened. Place in a bowl, cover with plastic wrap and let cool. When cool enough to handle, peel off the skin, remove the seeds and veins, and chop. Combine with the jalapeño, onion, cilantro, and lime juice. Season to taste with salt and pepper. Set aside.

In a large skillet over medium heat, melt the butter. Stir in the flour and cook, stirring, for 1 minute. Add the Hatch chilies and cook, stirring, for another minute. Add the milk, increase the heat to high and cook, stirring until the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheese until melted. Add a little milk if too thick. Season to taste with salt and pepper.

Put the queso in a serving dish and top with the pepper salsa. Serve with chips or vegetables.