Fresh ground Chili Powder is amazing. Toasted...even better.
Using a sharp knife stem and seed all the peppers.
Place all of the chilies and the cumin into a medium nonstick saute pan over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, about 5 minutes. Set aside and cool completely.
Once cool, place the chilies and cumin into a blender or spice grinder then process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid or you might choke and sneeze on the powder. Add the garlic powder, oregano, and paprika. Store in an airtight container for up to 6 months.