Process first 5 ingredients in a food processor or blender until smooth; set aside.
Heat oil in a large saucepan over medium heat and cook vermicelli about 3 minutes or until golden brown, stirring frequently; drain on paper towels.
Add reserved tomato mixture and cook about 5 minutes, stirring occasionally. Return vermicelli to saucepan, add remaining ingredients and bring to a boil. Reduce heat and simmer about 7 minutes or until vermicelli is tender, stirring occasionally. Garnish with grated Cotija or Parmesan cheese, lime wedges and additional chopped fresh cilantro leaves.