Place chiles on a foil-lined baking sheet, and broil 7 minutes or until lightly blackened, turning after 3 1/2 minutes. Peel and cut a lengthwise slit in each roasted chile; discard seeds and stems. Chop roasted chiles.
Place cheese, yogurt, and juice in a food processor; process until smooth. Spoon cheese mixture into a medium bowl, and stir in chopped chiles. Chill at least 1 hour before serving with pita wedges.