Heat a grill for medium high direct heat. Heat a large cast iron skillets directly on the grill. Cook the chorizo directly on the grill grates for 5 to 6 minutes. Add some olive oil and butter to the preheated pan, add the peppers, onions, potatoes, Salt Pepper + Three Chiles. Cook, stirring regularly until the potatoes are tender, about 8 minutes. Pull the chorizo off the grill and remove the potatoes to a plate. You can use that skillet to cook the eggs.
Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth.
Crack the eggs into a bowl, season with Salt Pepper + Three Chiles, and whisk to combine. If needed, add a tablespoon of oil to the pan – there may still be plenty from the vegetables and then add the egg mixture. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit.
Build the burritos: Lay out a tortilla and layer in the potato mixture followed by the eggs, chorizo, a sprinkle of cheese, and cotija. Fold the side of the burrito in and then roll up the burrito.
For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce and a sprinkle of fresh cilantro.