Place cream cheese in a large microwave-safe bowl. Microwave on high until softened but not melted, 15 to 20 seconds.

Add chopped chipotle pepper, teaspoon of sauce, diced green chiles, chili powder, ground cumin, and kosher salt to the cream cheese. Stir and smash together to combine.

Add shredded chicken and shredded cheese to the bowl and stir and mash to combine.

Heat air fryer to 400ºF. Meanwhile, assemble the taquitos.

For corn tortillas: Stack and microwave 5 tortillas covered with a damp paper towel until warmed, about 30 seconds. Coat one lightly with cooking spray.

Place 3 tablespoons of filling across the lower half of the tortilla and roll tightly, securing with a toothpick.

For flour tortillas: Coat one lightly with cooking spray, place filling, roll tightly, and secure with a toothpick.

Repeat assembling as many taquitos as will fit in the air fryer basket in a single layer. Place seam-side down.

Air fry until crisp and ends are browned, about 5 to 10 minutes.

Transfer to a plate and repeat with remaining taquitos. Let cool for 2 minutes and remove toothpicks before serving.