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Adjust oven rack to middle position and heat oven to 400 degrees.
Spread 3 dried chipotles, 3 arbols, 2 anchos, 2 guajillos, and 2 dried New Mexico chiles on rimmed baking sheet.
Roast until fragrant, 3 to 5 minutes.
Let chiles cool completely on sheet, about 10 minutes.
Stem and seed chiles.
Break chiles into 1- to 2-inch pieces.
Working in batches, pulse chiles in spice grinder until pieces no larger than ¼ inch remain, about 6 pulses.
Transfer ground chiles to medium metal bowl.
Add 3 thinly sliced scallions, 2 tablespoons maple sugar, 3 minced garlic cloves, and 1½ teaspoons fine sea salt to chile mixture.
Heat 1½ cups sunflower oil in small saucepan over medium-high heat to 375 degrees.
Carefully pour hot oil over chile mixture in bowl (mixture will bubble aggressively).
Let sit, stirring occasionally, until cooled completely, about 30 minutes.
Transfer chile crisp to jar and let sit for at least 4 hours before using.
(Chile crisp will keep at room temperature for at least 1 month.)