Cut the Tortillas: Cut each corn tortilla into 6 triangles.
Heat the Oil: Add the vegetable oil to a heavy-bottomed pan over high heat, making the oil about ½ inch deep. Heat until the oil is shimmering.
Season the Chips: Combine the cayenne pepper, garlic powder, and kosher salt in a small bowl, then set the seasoning mixture aside.
Fry the Tortillas: Fry a few tortilla triangles at a time in the hot oil for about 1 minute on each side, or until they become crisp.
Drain the Chips: Remove the fried tortilla chips from the oil and transfer them to paper towels to drain.
Season the Chips: While the chips are still warm, sprinkle them with the cayenne, garlic, and salt mixture, then leave them to cool to room temperature. Repeat with the remaining tortilla triangles.
Prepare the Avocados: Cut the avocados in half lengthwise, remove and discard the pits, then scoop the avocado flesh from the skins into a bowl.
Char the Peppers: Place the jalapeño, poblano, and Fresno chili peppers over an open flame and char them on all sides until their skins are blackened.
Steam the Peppers: Remove the charred peppers from the flame, place them in a glass bowl, cover the bowl with plastic wrap, and let the peppers steam for 10 minutes.
Peel the Peppers: Remove the plastic wrap and peel the blackened skins from the peppers.
Chop the Peppers: Finely chop the peeled jalapeño, poblano, and Fresno chili peppers, then set them aside.
Mash the Avocado: Add the lemon juice and lime juice to the avocado flesh. Mash with a fork until the mixture is partly smooth and creamy while retaining some texture.
Combine the Guacamole: Add the finely chopped red onion, chives, chopped jalapeño, chopped poblano, kosher salt, and freshly cracked black pepper to the mashed avocado. Stir until everything is evenly combined.
Adjust the Seasoning: Taste the guacamole and add more kosher salt or freshly cracked black pepper as needed.
Serve Immediately: Serve the freshly prepared guacamole immediately alongside the seasoned tortilla chips.
