Place eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover, and let stand for 10-12 minutes.

Prepare an ice bath. Using a slotted spoon, transfer the eggs from the hot water to the ice bath. Let them cool completely for at least 5 minutes. Gently tap and roll the eggs on a hard surface to crack the shells, then peel under cool running water.

Carefully slice each hard-boiled egg in half lengthwise. Scoop out the egg yolks into a medium mixing bowl. Place the egg white halves on a serving platter.

Add mayonnaise, fresh lime juice, minced chipotle in adobo (plus adobo sauce), finely diced red onion, chopped cilantro, ground cumin, chili powder, salt, and black pepper to the bowl with the egg yolks.

Using a fork, thoroughly mash the ingredients until the mixture is smooth and creamy. Taste and adjust seasonings if necessary, adding more chipotle for heat, lime for zest, or salt as desired.

Spoon the yolk mixture evenly into the hollows of the egg white halves. For a neater presentation, you can transfer the mixture to a piping bag fitted with a star tip and pipe it into the whites.

Garnish the filled deviled eggs with crumbled cotija cheese, a sprinkle of fresh chopped cilantro, and a light dusting of paprika or ancho chili powder for color. Serve immediately, or cover and refrigerate until ready to serve.