Preheat your oven to 400°F (200°C) for roasting the garlic. Wrap the garlic cloves in aluminum foil and place them on a baking sheet. Roast for about 15-20 minutes until soft and fragrant.

In a blender, add the sour cream and mayonnaise first, followed by the roasted garlic, chopped chipotle peppers, fresh lime juice, smoked paprika, cumin, and salt. Blend for 30-60 seconds until velvety.

Taste the sauce; add more chipotle or sour cream/mayo as needed, then blend briefly to combine.

Check the consistency; drizzle in olive oil if too thick and blend for an additional 10-15 seconds.

Transfer the sauce into a clean glass jar, seal it, and chill in the refrigerator for at least 30 minutes.