In a food processor pulse the bell pepper, onion and chipotle pepper until chopped. Add the beans, vinegar, hot sauce, cumin, salt, chili powder, and garlic powder.
Puree until smooth, scraping down sides if needed.
Garnish with crumbled queso fresco or cotija cheese and chopped cilantro. Serve at room temperature (or warm if you prefer) with chips of choice.
Video
Notes
I prefer to use my own refried beans, but feel free to use canned (16 oz can).