Preheat oven to 400°F (200°C).

Roast bell peppers, poblano, and jalapeno until skins are blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop.

Blanch vine tomatoes for 30 seconds, then transfer to an ice bath. Peel and quarter.

In a skillet over medium heat, add olive oil and clarified butter.

When hot, add finely chopped red onion and sea salt; saute until soft, about 5 minutes.

Add pressed garlic and saute for 3 minutes.

Transfer the onion mixture to a food processor fitted with the blade attachment.

Add roasted peppers and blanched tomatoes to the onion mixture.

Add chopped rosemary, chopped basil, ground cumin, cayenne pepper, and ground black pepper.

Process until smooth.

Transfer the mixture to a large bowl.

Add low sodium chicken broth, heavy cream, balsamic vinegar, and lime juice.

Using an immersion blender, process the mixture until combined.

Taste and adjust seasoning if needed. Add agave nectar if desired.

Cover and transfer to the refrigerator until cold (at least 2 hours).

Serve with a dollop of sour cream and sprinkle with fresh chives.