1. Toss the peppers, shallots, and garlic with the oil. Spread on a baking sheet with peppers skin-side up.
2. Broil on high, stirring halfway through. Remove the garlic cloves when they are golden brown. Remove the rest when the pepper skin begins to blacken and blister (10-12 minutes).
3. Remove the baking sheet from the oven, cover with foil, and let cool (10 minutes). Once cool enough to handle, remove the foil and peel the skin off the peppers.
4. Put the roasted vegetables and all the other ingredients into a blender or food processor. Blend on high until smooth. Heat to desired temperature and garnish with chives.