Begin by placing the large eggs in a pot and covering them with cold water. Bring the water to a rapid boil over medium-high heat. Once boiling, reduce the heat to low and let them simmer for 10 to 12 minutes. After cooking, drain the hot water and cool the eggs in an ice bath or running cold water to stop the cooking process.

Once the eggs are cool, gently tap and peel them under cold running water for easier removal of the shells. Halve the eggs lengthwise, carefully scoop the yolks into a mixing bowl, and place the egg whites on a serving platter. Mash the yolks until smooth, then mix in mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, and season with salt and pepper until the mixture is creamy and well-combined.

Using a spoon or piping bag, fill the hollowed egg whites with the yolk filling, creating a generous mound. In a small bowl, combine crumbled cotija cheese, diced red onion, and jalapeño. Sprinkle this mixture evenly over the filled egg whites, adding both color and flavor that echoes the essence of Elote.

To elevate your Elote Deviled Eggs, drizzle chipotle mayo over the top for a delightful smoky kick. Garnish with a sprinkle of paprika for a beautiful finish. Make sure they are chilled and ready to impress as you serve these irresistible appetizers at your next gathering!