Begin by placing twelve large eggs in a saucepan and covering them with cold water. Bring the water to a rapid boil over medium-high heat, then reduce the heat to low and let them simmer for 10-12 minutes.

Once the eggs are done, carefully drain the hot water and rinse them under cold running water to halt the cooking process. After a few minutes of cooling, gently tap each egg to crack the shell, then peel them under running water for easier shell removal.

Slice the cooled eggs in half lengthwise and scoop the yolks into a mixing bowl. Using a fork, mash the yolks until crumbly, then incorporate mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, salt, and pepper.

Carefully fill the halved egg whites with the creamy yolk mixture, using a piping bag or a zip-top bag with a corner snipped off for a decorative swirl.

In a small bowl, combine crumbled cotija cheese, diced red onion, and jalapeño pieces. Sprinkle this mixture over the filled egg whites and drizzle with chipotle mayo.

Refrigerate the Elote Deviled Eggs for at least 30 minutes before serving.