Soak raw cashews in very hot water for about 30 minutes.
Roast poblano and red pepper over gas stove till the outside skin of the peppers are completely charred (Black). Take the charred peppers and put it in a bowl and cover with plastic wrap to sweat it out. Remove outer skin & seeds of the red pepper (remove seeds from poblano &serrano chili if you don’t want it as spicy).
Add soaked, drained cashews and roasted poblano and red pepper to a blender along with serrano chili, tahini, garlic clove, lemon juice, olive oil, cumin powder, chili powder and salt to taste.
Blend to a creamy smooth paste. Taste and adjust seasoning as needed, add more lemon juice for more brightness, add additional serrano chili for a spicier kick. Adjust to your liking.
Serve with pita chips, veggie platter, or use it as a spread for sandwiches. It will store in the fridge in an airtight container for up to a week.