Place 6 ounces cream cheese in a large microwave-safe bowl. Microwave on high until softened but not melted, 15 to 20 seconds. (Alternatively, let sit at room temperature until softened.)

Add 1 finely chopped canned chipotle pepper, 1 teaspoon of the sauce, 1 (4-ounce) can mild diced green chiles (do not drain), 1 teaspoon chili powder, 1 teaspoon ground cumin, and ¾ 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 (about 1 cup) to the bowl and stir and mash to combine.

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

Stack 5 of corn tortillas on a microwave-safe plate. Cover with a very damp paper towel and microwave until warmed through, 30 seconds. Assemble the taquitos on a work surface or cutting board: Coat 1 tortilla lightly with cooking spray (keep the remaining covered). Flip the tortilla over. Place 3 tablespoons of the filling across the lower half of the tortilla in a rough log shape that’s about 1-inch wide. Starting at the bottom of the tortilla, roll tightly up and secure closed with a toothpick (it’s okay if the tortilla cracks a little).

Assemble the taquitos on a work surface or cutting board: Coat 1 flour tortilla lightly with cooking spray. Flip the tortilla over. Place 3 tablespoons of the filling across the lower half of the tortilla in a rough log shape that’s about 1-inch wide. Starting at the bottom of the tortilla, roll tightly up and secure closed with a toothpick.

Repeat assembling as many taquitos as will fit in the air fryer basket in a single layer with space around each one (corn tortillas will crack as they sit, so only assemble one batch at a time).

Place the taquitos seam-side down in the air fryer basket. Air fry until crisp and the ends are browned, 5 to 10 minutes (corn tortillas may take longer). Meanwhile, assemble the next batch of taquitos, making sure to start with warm corn tortillas.

Transfer the taquitos to a plate (or baking sheet if you want to keep them 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.