Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
02Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.03Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.04To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.05Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.06Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.