Whisk together lime juice, salt, honey, cayenne, and oil. Set aside.
Roast the chili. Cut into 1 to 2-inch strips. Pit, peel, and cut avocados in half.
On each of 4 plates, arrange poblano strips, avocado half, radishes, red onion, egg slices, and Mexican cheese (if using); drizzle with some dressing. Sprinkle with pumpkin seeds. Serve with lime wedges if desired.
Notes
For Printing: Find How to Roast a Chili Pepper here: https://lifecurrentsblog.com/cooking-basics-%E2%80%93-roast-a-chili-pepper/Adapted from Sunset Magazine