2. Rub 1 tablespoon oil evenly over tenderloins. Combine chili powder, cumin, salt and black pepper in small bowl. Sprinkle evenly over tenderloins, coating all sides of meat. Place green onions and remaining 1 tablespoon oil in large resealable food storage bag; seal bag. Knead to coat onions with oil. Set aside.
3. Combine mayonnaise, chipotle pepper and lime juice is small bowl until well blended. Cover and refrigerate.
4. Grill tenderloins on covered grill 15 to 20 minutes or until internal temperature reaches 160°F, turning occasionally. Remove to cutting board. Tent with foil; let stand 10 minutes.
5. Meanwhile, grill green onions about 3 minutes or until brown, turning frequently.
6. Coarsely chop grilled green onions. Thinly slice tenderloins. Evenly spread chipotle mayonnaise on bottom halves of rolls. Top with green onions, tenderloin slices and 1 slice cheese. Replace roll tops. Serve immediately.
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