Roast poblano chiles and red bell peppers until skins are blackened.

Transfer roasted peppers to a bowl, cover, and steam for 10 minutes.

Peel, seed, and cut roasted peppers into thin strips.

Whisk together Cabrales cheese, oregano, chives, lime juice, and olive oil in a bowl to make the dressing.

Dip each romaine leaf in the Cabrales dressing to coat, shaking off excess.

Arrange romaine leaves on a platter.

Toss pepper strips in the remaining dressing.

Scatter the dressed pepper strips over the romaine leaves.