Preheat your oven to broil. Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning every 4-5 minutes until charred. Transfer to a covered bowl to steam for 30 minutes.

Combine cream cheese, shredded cheddar, garlic powder, salt, pepper, and diced chives in a mixing bowl. Stir until smooth.

Preheat your grill to 500-550°F. Season the burger patties with seasoning, grill for 1.5 minutes per side. Add the cream cheese mixture on each patty and cover the grill, cooking for an additional 2 minutes.

Cut brioche buns in half and toast them cut-side down on the grill until golden brown. Remove and set aside.

Assemble your burger by placing a patty on the bottom half of each bun, layering with roasted poblano, and topping with the other half of the bun. Serve immediately.