Preheat oven to 400˚F with rack 1 rung above center.
In a food processor, combine the avocado with juice of 1 lime and crema or sour cream, then puree and transfer to squeeze bottle or small dish.
Place 1 jalapeño pepper, half the onion, and 1 clove of garlic in a bowl with salt and juice of remaining lime. Let stand 10 minutes, then add tomatoes, cilantro, cumin and scallions.
Whisk up eggs, hot sauce, salt and pepper.
Heat a 12-inch, nonstick oven-safe skillet over medium to medium-high heat, add oil, 2 turns of the pan, then melt butter into oil. Add remaining onions, sweet peppers, and remaining jalapeño peppers and garlic, soften 3-4 minutes, then add chips and top with eggs, then gently stir in the cream cheese. Settle the eggs a minute and transfer to oven. Bake 20 minutes, top with pepper jack and return to oven 15 minutes to set and brown. Cool a few minutes, then top with pickled jalapeño-tomato mixture and drizzle with crema to serve.