To make the crema mix together the greek yogurt, coconut milk, chipotle peppers in adobo, lime juice, salt and pepper. Taste and adjust seasonings to your liking. Refrigerate until ready to use.
Cook tater tots according to package directions, but make sure to cook the tater tots until very crispy. I cooked mine for about 30 minutes.
Meanwhile preheat a grill or griddle over medium-high heat.
Combine the beef, chorizo, red pepper, chili powder, smoked paprika and pepper in a medium size bowl. Mix until just combined and then divide the meat into 5-6 patties. Grill the burgers for 4 to 5 minutes per side for medium rare or longer if you prefer. Add a slice of cheese right on top of the burgers. Let the cheese melt and then remove from the grill or griddle.
Preheat the broiler to high.
To assemble the burgers spread a little bit of the chipotle crema on the bottom of the buns. Add the burgers and place them on a baking sheet. Top each burger with a few slices of bacon and some tater tots. Sprinkle the tater tots with shredded cheese. Place the pan back in the oven for 30 seconds to 1 minutes, but watch them closely!! Remove and top with guacamole, crumbled bacon, salsa, green onions, cilantro and then a drizzle of the chipotle crema. Add the bun and EAT.