In a 10-inch oven-proof skillet, cook and stir the chorizo over medium heat until browned and crisp. Drain and blot out any excess fat. Remove 1 tablespoon of chorizo (reserve for garnish).
In a medium bowl, stir together the shredded cheese and 2/3 cup sour cream. Stir in the remaining chorizo and chipotle chilies. Spread in the same skillet. Bake for 5 to 10 minutes or until the cheese is melted and bubbly.
Garnish with the reserved chorizo, tomato, green onion, cilantro and dollop with the remaining sour cream. Serve with your favorite dippers.