Chile Salad Sonora

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4 cloves garlic

3 tablespoons sherry vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

4 tablespoons olive oil

3 medium shallots, minced

4 green onions, light and dark green parts only, thinly sliced on the diagonal

2 plum tomatoes, thinly sliced

2 Anaheim chiles, roasted, peeled, and cut into thick julienne (see Note)

1 Poblano chile, roasted, peeled, and cut into thick julienne (see Note)

1 red bell pepper, cut into thin rings, seeds and stems discarded

1 yellow bell pepper, cut into thin rings, seeds and stems discarded

1 green bell pepper, cut into thin rings, seeds and stems discarded

1/2 cup crumbled fresh goat cheese