Roast the bell peppers, poblano peppers, jalapenos and Scotch bonnets over an open flame. Turn the peppers often so that the skin chars evenly on all sides. Remove the peppers from the flame, place in a bowl and cover with plastic wrap. Once the peppers are cool enough to handle, remove the skin, stem and seeds. Using a paper towel remove any charred bits. Chop the peppers and combine them with the scallions, onion, cilantro, olive oil, lime juice, cumin, chipotle chili powder and 1/2 teaspoon ancho powder and 1 teaspoon salt. Let stand in the refrigerator for at least 1 hour before serving.

Combine 4 tablespoons butter with the remaining 2 tablespoons ancho chili powder and stir to combine. Transfer softened butter mixture to a piece of waxed or parchment paper, roll up to form a cylinder and twist the ends tightly to form a log. Refrigerate until well chilled.

Season the steaks on both sides with the remaining kosher salt and let come to room temperature.

Heat a large saute pan over medium-high heat and add the olive oil. When the oil is almost smoking, add remaining 2 teaspoons butter and the steaks and cook, undisturbed, for 6 minutes, or until well-browned on the first side. Turn the steaks over and top each steak with 1 tablespoon of the chilled chili butter. Continue to cook the steaks on the second side for 5 minutes for medium rare. Remove the pan from the heat, tilt the pan slightly and remove some of the excess rendered fat from the pan, turn the steaks briefly so they are coated in the chili butter and allow them to sit for 15 to 20 seconds. Transfer the steaks to a platter and pour the pan drippings over them. Allow the steaks to rest for at least 5 minutes before serving.

Cut the steaks into thin slices and serve with the Roasted Pepper Salsa