Preheat the oven to 450 degrees F.

In a medium bowl, combine the masarepa with 1 ½ cups of water and a pinch of salt. Stir until a dough forms. Transfer the dough to a clean work surface and knead until smooth, about 1 minute. Form into 4 equal balls and gently flatten them with the palms of your hands into ½-inch-thick discs.

In a large frying pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the arepas (discs of dough), and cook until golden brown, 4 to 6 minutes. Transfer the arepas to a lightly oiled cookie sheet and bake until cooked through in the middle, 13 to 16 minutes. Let them cool completely on the cookie sheet.

While the arepas bake, in the same pan used to brown them, heat 1 tablespoon of the olive oil over medium heat. Add the chorizo and cook until browned on one side, about 5 minutes. Add the poblano and red peppers and season with salt and pepper. Flip the chorizo links and cook until browned and the peppers are completely softened, 6 to 8 minutes. Remove the pan from the heat and let the chorizo rest for about 5 minutes.

In a small bowl, combine the oregano, parsley, cilantro, half of the minced garlic, and the vinegar. Add 2 tablespoons of the olive oil and whisk to combine. Season with salt and pepper to taste.

In another small bowl, combine the remaining garlic, the lime juice, and a dash each of salt and pepper. Add the remaining 2 tablespoons of the olive oil and whisk to combine.

When the arepas are cool enough to handle, slice them in half horizontally (forming two thin discs from one). Slice the chorizo thinly on an angle. Place the chorizo slices, peppers, and sliced jalapeños on the bottom halves of the arepas. Drizzle each with a little chimichurri sauce and top with the remaining arepa halves.

In a large bowl, toss the arugula with the orange slices and the salad dressing. Serve alongside the assembled arepas.