Preheat oven to 425 degrees F. To roast poblano and sweet peppers, halve peppers and remove stems, membranes, and seeds. Place peppers, cut sides down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, pull off the skin. Cut peppers into thin strips. Pat pepper strips dry with paper towels.
Meanwhile, in a small bowl stir together the cream cheese, cilantro, lime juice, cayenne pepper, and garlic. Spread tortillas evenly with cream cheese mixture. Place poblano and sweet pepper strips over cream cheese mixture. Roll up tortillas. Wrap with plastic wrap; chill for up to 6 hours. Unwrap and bias-slice each roll-up crosswise into 8 slices.