Cook orecchiette pasta (okay, you can use any pasta, but orecchiette is just so darn cute!) according to package instructions in salted water. Drain, and set aside.
Rub olive oil over the Poblano pepper (you can substitute roasted hatch pepper or for a touch of color roast a red bell pepper instead) and roasted over a flame until the skin bubbles and chars. Let cool then dice.
In a small bowl, mix flour, sea salt, and chili powder until completely combined. Set aside.
In a medium saucepan melt the butter over medium heat. Remove from heat and whisk in the flour mixture.
Return to heat and cook until mixture is slightly brown, about 1 minute.
Add the milk and whisk until the mixture is smooth.
Cook on medium-high heat until the mixture is thickened, about 3-5 minutes.
Reduce heat to low and add the cheese. Whisk until cheese is melted and mixture is smooth.
Mix the cooked pasta and roasted pepper into the cheese sauce and stir until the pasta is evenly coated.