Heat a 4-quart Stainless Clad Saucepan over medium. Add 2 tablespoons olive oil and heat until shimmering, then add garlic. Toast until garlic begins to color lightly (about 3 minutes), then add chiles and avocado leaves and continue to cook until everything is aromatic and the garlic has deepened in color to a golden brown hue.

Add tomato paste and raise the heat to medium-high. Cook until caramelized, about 2 minutes. Add quartered tomatoes and cook down until slightly softened. Add salt to taste.

Pour in stock and cream and continue to cook until tomatoes are fully softened and everything is homogenous. Remove from heat. Remove avocado leaves and season with salt to taste.

If using an immersion blender, blend directly in the Saucepan. If using a countertop blender, allow the mixture to cool first, then transfer, and blend. The texture should be the consistency of slightly thickened soup. Set aside.

Heat remaining 2 tablespoons of olive oil in a 5-quart Saucier over medium. The oil should fully coat the bottom of the pan. Fry the tortillas in batches until crispy on both sides. Transfer to a paper towel-lined Sheet Pan while preparing the rest of the dish. Season with salt.

In the same Saucier, cook chorizo over medium heat until cooked through and crispy. Increase heat  to medium-high and add creamy tomato piquin sauce.

Add the tortilla chips to the pan. Toss and turn constantly to coat completely in sauce, then immediately remove from heat. Transfer to a plate.

Garnish with cotija cheese and cilantro and serve.