Drain 1 can chiles, and press firmly between paper towels to remove excess moisture; set aside.
Combine yeast, sugar, and water in a 1-cup liquid measuring cup; let stand 5 minutes.
Position knife blade in food processor bowl. Add remaining 1 can chopped chiles, salt, and red pepper; process until smooth. Add 4 cups flour and 3 tablespoons margarine; process 15 seconds.
Add milk to yeast mixture; stir well. Pour yeast mixture through food chute with processor running. Process 30 seconds or until dough forms a ball; process 1 additional minute. Add drained chiles; process 5 seconds. Add remaining 1 tablespoon flour through food chute with processor running; process 5 seconds.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 8 minutes.
Turn dough out onto work surface, and divide into 24 equal portions. Shape each portion into a ball. Place balls in two 8-inch round cakepans coated with cooking spray. Cover and let rise in a warm place, free from drafts, 8 minutes. (Rolls will rise slightly.)
Melt remaining 1 tablespoon margarine; brush half of melted margarine over tops of rolls. Bake at 375° for 20 minutes or until golden. Remove rolls from pans, and brush with remaining melted margarine.