It is most popular to freeze these chilis after roasting
but before cleaning. I suspect that the mechanical action
of cleaning may cause some amount of cell damage and enzyme release,
and the resulting chili will not be as fresh-tasting after awhile.
So, I think it is best not to clean them before freezing.

In this context, "cleaning" the chili usually means peeling the skin
off, removing the stem, rinsing out seeds and perhaps removing some
of the ribs.

Steve