Set oven to 425°F (220°C) and preheat fully.

In a mixing bowl, combine diced potatoes, red bell pepper, and red onion with 1 tablespoon olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Toss well and spread on a baking sheet. Roast for 20 minutes, stirring halfway.

While roasting, whisk eggs with milk and a pinch of salt until just blended.

Heat remaining olive oil in a nonstick skillet, sauté green chiles for 2 minutes, then add egg mixture and scramble until just set. Take the eggs off the heat when they still look slightly glossy.

Divide roasted vegetables among serving bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and sour cream. Garnish with cilantro.