Start with 1-2 tablespoons of adobo sauce and taste as you go, since its smokiness and heat can quickly overpower the mayo if you add too much at once.

Let your mayo sit at room temperature for 15 minutes before mixing to ensure smooth, even blending of all ingredients without lumps or separation.

Briefly toast the chili powder and smoked paprika in a dry pan for 30 seconds to intensify their flavors before mixing into the mayo.

Always use fresh-squeezed lime juice rather than bottled, as it provides bright acidity that elevates the entire sauce and balances the smokiness.

Prepare your chipotle mayo up to 3 days in advance and store in an airtight container—the flavors actually deepen and meld together beautifully when chilled overnight.