Roast the poblanos and Anaheim chiles on a hot grill until charred. Let them sit in a sealed container for 10 minutes, then peel them and cut into strips.
Heat the oil, then saute the onion with the jalapenos and serranos until soft, about 10 minutes.
Blend the cream cheese with 3 cups water and add it to the pot of chiles. Add the roasted peppers, salt, pepper and cumin. Let simmer for 10 minutes. Fill Gorditas with finished product. Top with shredded cheese and serve with Refried Beans.
For the gorditas: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly add the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 minutes.
Portion the dough out into 2.2-ounce balls and refrigerate overnight.
Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas.
In a pot over medium heat place pinto beans, salt and 6 cups cold water, and let simmer until softened, about an hour.
In a pan, heat canola oil, then add 3 cups pinto beans (save the remainder for another use) and stir for about 5 minutes. Add warm water and let simmer, about 10 minutes. Use a hand blender to blend until pureed.