1. Heat a tablespoon or two of oil in a large pan. Add the peppers to the pan, season with salt and pepper, and cook until tender, about 8 minutes. Add in the garlic and three-quarters of the sliced green onions (reserving the last bit for garnish) and cook for another 2 minutes. Transfer the vegetables to another bowl.
2. Add a little more oil to the pan if needed. Once hot, add the pork and season with the cumin, salt, and pepper. Cook until the pork is lightly browned, about 10 to 12 minutes. Add the cooked vegetables and, if using, the chopped cilantro. Stir to combine well; taste and adjust seasoning as needed. Remove the pan from the heat.
3. To assemble the flautas, spoon a couple of large tablespoons of pork mixture onto half of each tortilla and roll up as tightly as possible. Secure each tortilla with a toothpick.
4. Heat a generous amount of oil, about 1/3- to 1/2-inch deep, in a large pan. (If using the same pan, scrape or wipe to remove any browned bits first.) Once the oil is hot and shimmering, add the flautas in batches and fry them until golden brown and crispy, rotating to make sure they brown on all sides. Transfer the flautas to a separate platter as they come out of the pan, remove the toothpicks, and keep warm.
5. Place a dollop of guacamole on each plate and top with 2 flautas. Garnish with the cheese, remaining green onions and additional cilantro, if using. Serves 6 as an entrée, and 12 as an appetizer.