Cook the chorizo over medium heat in a large skillet until cooked through. Set aside.
Make the cheese mixture by combining the cream cheese, Monterey Jack cheese, green chiles, garlic powder, and salt in a small bowl.
Spread the cheese mixture across both tortillas to the edges in an even, thin layer. I skip spreading to the right and left edges by about an inch because the ends will be thrown out.
Sprinkle the chorizo across the cheese mixture and press lightly into the cheese.
Starting from the bottom, gently but somewhat tightly roll the tortilla up.
Chill the logs in the freezer for 10 minutes to firm up, or in the refrigerator if waiting longer before serving. The chilling will make them easier to slice and create cleaner cuts without everything oozing out.
When ready to serve, use a serrated knife to cut the log into half inch rounds (or as thick/thin as preferred). Discard the ends where the log is hollow (or snack on them!). Serve immediately.
You can also use regular large tortillas however you will get fewer pinwheels per tortilla and will need more to use up the cheese mixture.You can get diced Hatch green chiles online here! Pick the heat level you prefer.