Remove from the heat and puree in batches in a blender or food processor until the mixture is a very smooth, thin paste. Transfer to a bowl and add the evaporated skim milk, non-fat sour cream, skimmed milk, and white pepper. Mix well, add the equivalent of 1/2 of a 1/2-inch superhot chile cube and taste for heat level, adding more if needed. Cover and refrigerate for at least 5 hours. Serve in cold bowls garnished with minced chives and a sprinkling of red chile powder.
