Fries:

1. In a small bowl, combine the chili powder, garlic powder and salt. Toss with the fries.
2. Prepare fries according to the package directions.

Corn:

1. Heat an outdoor grill or grill pan to medium-high heat and brush with vegetable oil to prevent sticking.
2. Whisk together canola oil, lime juice, lime zest, chili powder, garlic powder and salt in a small bowl.
3. Coat the corn with the canola oil mixture and grill rotating until lightly charred on evenly on all sides.
4. Allow to cool and cut the kernels off of the corn and reserve in a bowl. Toss with a generous squeeze of fresh lime juice and half of the cilantro.

Roasted Poblano Hollandaise:

1. Place the Eggland's Best egg yolks, water, lemon juice, salt, pepper in a blender and mix until smooth. Very slowly, add the warm (not hot) melted butter, drop by drop, to the mixture, blending until emulsified.
2. Transfer to a bowl and stir in the minced poblano peppers. Serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.

Chorizo:

1. Sautee the chorizo in a medium skillet for a few minutes until cooked through and browned. Remove and drain on a paper towel.

Poached Eggs:

1. In a large pan over medium-high heat, add the water and vinegar and bring to a boil, then add the vinegar and salt. Turn the heat off.
2. Break each Eggland's Best egg into a cup and gently add to the pot. Cover with a tight-fitting lid and let sit for 6 minutes for a soft runny yolk.
3. Remove EB eggs from the pan with a slotted spoon to drain the liquid. Eggs can be kept warm in a pot of warm water until ready to serve.

To Assemble:

1. Divide the fries across 4 large bowls or plates, drizzle with roasted poblano hollandaise, top evenly with corn mixture, chorizo, cotija cheese and rest two poached Eggland’s Best eggs on top.
2. Drizzle generously with remaining poblano hollandaise, sprinkle with remaining cilantro, and serve with a few wedges of lime.