Cool the chile as soon as possible, even placing it in a shallow pan will help. When thawed, the skins will easily come off. Frozen and home canned chile should be kept no more than 12 months. Chile has a very low acid content and won't keep. Freezing doesn't kill bacteria, just inhibits bacteria growth.
Old chile can cause botulism which can be deadly.
Red chile powder can be stored from 6 to 12 months, depending on the storage environment. Keeping the red powder in the refrigerator is much safer than keeping it in a cupboard near the stove. Home made salsa is better frozen than canned. Canned salsa tends to turn mushy. Bag and place the frozen peppers in a freezer and they will be much easier to thaw because they won't be frozen together.