Cut the corn tortillas into triangles. Fry in batches in avocado oil until golden and crisp. Drain and set aside.

In a pan with a little oil, sauté the chopped onion, Roma tomatoes, and red bell pepper until soft. Add the garlic and cook for 1 more minute.

Transfer the cooked vegetables to a blender. Add the chipotle peppers, sour cream, cream cheese, water, chicken bouillon, and salt. Blend until smooth, venting the lid carefully because the vegetables are hot.

Pour the salsa back into the pan and simmer for a few minutes over medium-low heat. Taste and adjust salt.

Add the crisp tortilla chips and toss until coated. Sprinkle Monterey Jack over the top, cover briefly until melted, and serve immediately.