Heat a large skillet on medium-low heat. Sauté chorizo until cooked and crumbly. Keep warm.
Bring poaching water to a bare simmer. Poach eggs individually until desired doneness. Remove eggs from water using a slotted spoon. Drain on paper towels. Reserve poaching water.
To make Hollandaise sauce, add egg yolks, lemon juice, and kosher salt to a blender and blend on medium speed for 30-45 seconds, or until the eggs lighten in color. Drizzle in melted, hot butter and Cholula Chipotle while blending on low. Continue blending until the butter has thickened the sauce and looks silky.
Adjust the recipe to your liking. Taste the sauce and add additional Cholula Chipotle, lemon juice or salt to get your desired flavor and spice. If your sauce is too thick, add a tablespoon of the reserved poaching liquid, blend and taste again. Repeat if necessary.
Serve in a large skillet with the baby arugula lining the bottom. Top with toasted English muffin halves. Layer in chorizo and poached egg with a generous spoonful of the hollandaise sauce. Arrange avocado and tomato slices on the arugula. Combine Cholula Chipotle and Cholula Green Pepper for a topping sauce to make your flavor buds sing!