Poblano Chile Relleno Casserole

Name: Poblano Chile Relleno Casserole
Ingredients: 8 medium poblano peppers (about 2 pounds total); Cooking spray; 12 ounces to 1 pound uncooked Mexican or soy chorizo; 1 tablespoon vegetable oil (optional); 12 ounces Monterey Jack cheese (about 3 cups pre-shredded); 8 large eggs; 1 cup whole or 2% milk; 2/3 cup all-purpose flour; 1 1/2 teaspoons kosher salt; 1 teaspoon baking powder; Hot sauce or blended tomato salsa , for serving (optional)