Preheat the broiler with an oven rack in the middle of the oven. Place tomatoes, cut sides up, onion, and garlic, on a baking sheet, and broil in preheated oven on the middle rack until charred, about 15 minutes.

Combine tomatoes, onion, garlic, chili powder, chipotle, water, oregano, salt, and cilantro in a blender. Process until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids.

Add the sauce to skillet over medium. Bring to a simmer. Season with salt and pepper to taste.

Heat butter in a nonstick skillet over medium. Crack eggs into skillet. Cook until the white is firm.

Pour red chile sauce over chips in a large bowl; toss to coat. Divide the chip mixture evenly among plates. Top evenly with eggs, avocado slices, cotija, crema, and cilantro for garnish. Serve immediately with orange juice.