Roast the poblano, green chilies, jalapenos, and serrano peppers over an open flame until blackened. You can alternatively roast them in an oven heated to 400 degrees F for 10-20 minutes.

Place the peppers in a plastic bag with 2 tablespoons of water. Seal the bag and let the peppers steam for about 5 minutes. Peel or scrape the skin off the peppers and discard.

De-stem the peppers and remove the seeds. Cut into thin strips. Set aside.

Add the avocado oil and 2 tablespoons of butter to a large cast iron skillet over medium heat. When the butter has melted, add the bell peppers and onion. Cook until tender, stirring occasionally, about 5 minutes.

Stir the roasted peppers into the skillet.

Add the hot dogs, cumin, and Taco Seasoning and continue to cook for about 4 to 5 minutes, stirring occasionally. Reduce the heat to low.

In a separate skillet, melt 2 tablespoons of butter over medium-high heat. Sop both sides of the hoagie buns in the butter and toast both sides. Sprinkle the tops of the buns with about 3 tablespoons of pepper jack cheese. Evenly top the buns with the pepper mixture, reserving some to finish on top. Add the hot dogs. Add more pepper mixture and finish by sprinkling about 3 tablespoons of cheddar cheese. Serve immediately.