To a large skillet over medium-high heat, add olive oil. When oil is hot, crumble chorizo-style seitan into the pan. Cook, stirring frequently, until heated through.
To steam the potatoes, add 1” water to a medium saucepan. Bring to boil then place potatoes into a steamer basket. Set basket in the pot, reduce heat to medium, cover and cook 10 minutes, or until fork tender.
Into a high speed blender or food processor, add potatoes, silken tofu, tapioca flour, lemon juice, sweet white miso, garlic powder, onion powder, and sea salt. Blend well until consistency is smooth.
To a medium saucepan over medium heat, add sauce mixture. Stir frequently, until thickened, about 8 minutes. Stir in diced green chiles and chorizo-style seitan, reserving some to use as garnish. Heat through and serve warm or chill until ready to serve.