Preheat the oven to broil.
Place peppers, jalapeños and garlic on a lined baking sheet, drizzle with oil, salt and pepper.
Then, broil uncovered for up to 10 minutes until blackened and charred, watch carefully not to burn.
While the veggies are roasting, roughly chop cilantro and slice avocado in half.
After the roasted veggies are removed from the oven, remove tops from both peppers, slice in half and remove seeds from poblano and jalapeño peppers. If spice is desired, leave seeds in jalapeños but remove from poblano peppers.
In a blender, place roasted peppers, garlic, cilantro, avocado, cream, chicken bouillon, splash of water or milk, lime juice and blend until smooth.
Adjust sauce to your desired taste by adding salt, pepper and/or cayenne if desired.