Place tomatoes and garlic in a 3 quart pan and cover with water and bring to a boil.
Once the skins of the tomatoes start to crack and become soft place them and the garlic in a blender. Add 1/2 cup of the tomato liquid and the onion. Puree until smooth and no longer chunky.
Meanwhile in a large deep skillet brown the chorizo over medium to high heat. Once it is browned and crumbly remove with a slotted spoon to a plate and set aside. Add 1 tbsp of olive oil and the spaghetti noodles. Stir until noodles start to brown, but careful not to burn them.
Pour in the tomato mixture and 2 cups chicken broth. Add bay leaves, chipotle peppers, and sauce, and mix. Let simmer until the pasta absorbs all the liquid (approximately 10 minutes).
Return the chorizo to the pan and stir to combine. To plate, place a helping of pasta on each dish and top with queso fresco, avocado slices, and drizzle with Mexican Creme.