Heat a large skillet over medium high heat and crumble in the chorizo. Cook, breaking up the sausage with a spatula until it is heated through but not browned. Drain off fat and set aside.
Place 2 fried polenta squares on a plate for each serving. Top with 1/4 of the chorizo, 1/4 of the avocado slices and two poached eggs. Spoon some chipotle hollandaise over each egg and sprinkle with chopped cilantro. Serve immediately.
Put egg yolks, lime juice and salt in a blender. Blend at high speed for about 3 seconds. Remove the center section of the cover and stream in the hot butter slowly. It should take about 30 seconds. Add chipotle in adobo sauce puree to taste starting with about 1 tablespoon and increasing until you reach the desire heat level whirling for a second or two in the blender to mix through after each addition. I like 2 tablespoons personally.
If not using the hollandaise right away, refrigerate in a tightly cover jar or container and then re-heat the Gluten-free Southwestern Eggs Benedict in the top of a double boiler over barely simmering water, stirring constantly until just warm.