Start by placing 12 large eggs into a saucepan in a single layer. Cover the eggs with cold water and bring to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let them simmer for 10-12 minutes.

After simmering, carefully drain the hot water and rinse the eggs under cold running water or transfer them to an ice bath for about 5 minutes until cool. Gently tap each egg and roll it lightly to help peel easily. Halve the eggs lengthwise, placing the whites in one bowl and the yolks in another.

In the bowl with the yolks, mash them until smooth and crumbly. Mix in mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, garlic powder, salt, and pepper. Blend until creamy.

Using a spoon or piping bag, fill each egg white half with the yolk mixture, creating domed tops for visual appeal.

In another bowl, combine crumbled cotija cheese, red onion, and jalapeño if using. Gently stir to blend the topping ingredients.

Drizzle chipotle mayo over the filled egg whites and sprinkle the cotija mixture generously over each egg half. Dust with paprika for garnish.