Preheat your broiler to high. On a large baking sheet that has been lined with foil, place all of the peppers (red bell, poblano, hatch and jalapeno). Broil for about 8 minutes until all sides have blackened, rotate the peppers every 2 minutes or so. Remove the peppers from heat and transfer them carefully and immediately to a large paper bag. Seal tightly. Let sit for at least 30 minutes. The steam from the peppers will help release the skin.
While your peppers are cooling, prepare your potatoes. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with a generous amount of salt and black pepper, and fry for about 10 minutes, stirring often until they are brown, crispy and cooked through. Remove from heat and set aside.
Once the peppers have sat at room temperature for at least 30 minutes, remove them carefully from the bag and peel the skin off. Cut them in half lengthwise and remove the seeds and stem. Slice each pepper in 1/4 inch strips. Set aside.
In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 6 minutes. Decrease the heat to low and and add the pepper strips. Stir in the cilantro, oregano, a dash of salt and black pepper, sour cream, cotija cheese and parmesan cheese. Cook over low heat, stirring continuously until all of the cheese is melty. You may need to add a little bit of water to thin out the mixture if it is too thick. Remove from heat.
Serve immediately with fried potatoes on charred corn tortillas garnished with fresh cilantro, cotija cheese and fresh cherry tomatoes.