To roast the peppers, preheat the oven to broil. and position the oven rack to the highest level.
Place the peppers on a roasting pan. Roast the peppers for 2-3 minutes per side or until the skin begins to bubble and turn brown. Carefully turn using tongs to roast evenly.
Place roasted peppers into a plastic zip-top storage bag and seal. Allow to steam for around 5-10 minutes. Peel, remove stem and seeds and chop.
Preheat the oven to 350°F. Butter a 1.5 quart baking dish. Set aside.
Squeeze the spinach in a kitchen towel or paper towels to remove excess moisture.
In a medium size mixing bowl, mix the spinach with the chopped poblano, shallots, sour cream, cream cheese, mayonnaise, half and half, cilantro, lime juice garlic, seasoned salt, black pepper, ½ cup grated Parmesan and 1 cup Monterey Jack cheese. Mix well.
Pour into the prepared dish and top with remaining Parmesan and Monterey Jack cheese..
Bake for 35-40 minutes. or until hot and bubbly.
Serve immediately with tortilla chips, salsa and sour cream, if desired.