Char the chiles on all sides by placing them directly on the stove burner.
Place them in a bowl and cover the bowl with plastic wrap.
When cool enough to handle, peel the skin and discard.
Take out the seeds and dice the chile small.
Place the avocados in a large bowl and mash. Stir in the lime juice.
Add the rest of the ingredients and mix well.
Refrigerate for a half hour and serve with chips.
When peeling the skin from the chiles, it is okay to leave some of the charred skin on the chile. This will add a little smokier flavor.