Place the chorizo in a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until a significant amount of fat is released, 5 to 7 minutes.
Add the flour and cream to the chorizo and whisk. Let simmer and continue to whisk, until thick, 8 to 10 minutes. Add the red peppers and black beans and stir to combine.
Transfer the mixture to a blender and blend until smooth. ([Disclaimer:] When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return it to the saucepan, add both cheeses and cook over low heat, stirring until the cheese is fully melted, about 3 minutes. Taste and season with salt.
Transfer the queso to a heatproof serving bowl. Top it with the onion, pickles, avocado, and jalapenos. Garnish with the cilantro and serve warm with tortilla chips or potato chips.