Preheat a waffle iron to high. In a small skillet, heat a drizzle of oil over medium-high. Add the crumbled chorizo; cook, stirring occasionally and breaking up with a spoon, until browned, about 5 minutes. Transfer to paper towels to drain. In a medium bowl, whisk the flour, sugar, baking powder, chili powder, and 1/2 tsp. salt. In a large bowl, whisk 2 eggs and the milk. Whisk in the dry ingredients, then stir in the chorizo, cheese, jalapeño and cilantro. Brush the waffle iron with melted butter. Working in batches and using a 1/4- to 1/3-cup measure, scoop up the batter and add to the waffle iron. Cook the waffles until cooked through and crispy, 3 to 4 minutes per batch. Serve with a drizzle of agave syrup.
