Preheat the oven to 425 F. Toss the potatoes in the oil and then spread them out on a rimmed baking sheet. Sprinkle the top with the salt, chili powder, and garlic powder. Place the potatoes in the oven and bake for 45-55 minutes, or until they start to brown but not burn.
Toss the peppers in the oil and spread them out on a rimmed baking sheet. Sprinkle the top with the sea salt and place in the oven for 35 minutes, or until starting to char but not burn.
While the potatoes and peppers are cooking, brown the chorizo in a large frying pan over medium-high heat using a spoon or spatula to break it up for about 10 minutes, or until cooked through and crumbled. Set aside while the rest of the meal comes together.
For the avocado tomatillo sauce, blend the ingredients together in a high-powered blender or bullet. If it's too thick to blend, add 1 tablespoon of water at a time until it reaches a consistency you're happy with.
To plate, spoon an equal serving of potatoes, peppers, and chorizo into 4 different bowls. Garnish with the avocado sauce and fresh cilantro. Enjoy!