Place 6 ounces cream cheese in a large microwave-safe bowl. Microwave on high until softened but not melted, about 15 to 20 seconds.

Add 1 finely chopped canned chipotle pepper, 1 teaspoon of the sauce, 1 (4-ounce) can mild diced green chiles, 1 teaspoon chili powder, 1 teaspoon ground cumin, and 3/4 teaspoon kosher salt to the cream cheese. Stir and smash together to combine.

Add 12 ounces cooked shredded boneless chicken and 4 ounces shredded Mexican blend cheese to the bowl and stir/mash to combine.

Heat an air fryer to 400ºF. Assemble the taquitos while the air fryer is heating.

For corn tortillas: Stack 5 tortillas on a microwave-safe plate. Cover with a damp paper towel and microwave until warmed through, about 30 seconds. Coat 1 tortilla lightly with cooking spray, flip it over, and place 3 tablespoons of filling across the lower half. Roll tightly and secure with a toothpick.

For flour tortillas: Coat 1 tortilla lightly with cooking spray, flip it over, and place 3 tablespoons of filling across the lower half. Roll tightly and secure with a toothpick.

Repeat assembling taquitos until the air fryer basket is full in a single layer with space around each one.

Place the taquitos seam-side down in the air fryer basket. Air fry until crisp and the ends are browned, 5 to 10 minutes.

Transfer the taquitos to a plate or baking sheet if keeping warm in a 200ºF oven. Repeat air frying the remaining taquitos.

Let cool for 2 minutes before removing the toothpicks and serving. Serve with toppings or dipping sauces as desired.