Mince the 3 tbsp chipotle peppers in adobo sauce as finely as possible and add them along with any clinging sauce to a medium bowl.

Add the ½ cup mayonnaise, ¼ cup sour cream, 2 tbsp fresh lime juice, 1 tbsp honey, 1 tsp apple cider vinegar, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp cumin, and ¼ tsp salt. Whisk for 1 minute until smooth and uniformly pale orange-red.

Add the 1 tbsp water and whisk again; check that the dressing falls from the whisk in a slow ribbon and adjust with more water if needed. Taste and correct seasoning with additional salt, honey, or lime juice.

Transfer to a small pitcher or mason jar, drizzle over your salad, and finish with a pinch of smoked paprika on top.