Start by roasting the garlic in a dry skillet over medium heat for about 5 minutes, turning occasionally until golden and soft, approximately 10 minutes. Let cool slightly, then squeeze out of the skins and set aside.

In a high-speed blender, combine the sour cream, mayonnaise, and roasted garlic. Add chopped chipotle peppers, lime juice, smoked paprika, cumin, and salt. Blend on high for 30 to 60 seconds until smooth and creamy.

Taste the sauce and adjust flavors as needed. Add more chipotle for spiciness or more sour cream to mellow the heat.

Check the sauce's consistency; if it's too thick, add olive oil or water to achieve a smoother texture. Blend briefly to combine.

Transfer the sauce to a glass jar and chill in the refrigerator for at least 30 minutes before serving.