In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
Grease a nonstick bundt pan with cooking spray.
Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
Place the bundt pan on a baking sheet and bake for 1 hour.
Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.