Mexican Eggs Benedict with Chipotle Hollandaise

Bring a medium-sized pot of water to a boil on the stove. While waiting for the water to boil, make the chorizo.
Heat a non-stick skillet over medium heat. Add the chorizo (breaking the meat up) and cook until browned and no longer pink, about 3-5 minutes. Set aside.
½ pound (8 ounces) fresh chorizo
Poach the eggs: Crack each egg over a fine-mesh strainer into a small ramekin/bowl to remove excess runny whites. Lower the temperature of the boiling water to low heat. Using a heatproof utensil, create a whirlwind/funnel in the center of the pot. Pour the egg into the funnel. Cook, undisturbed for about 3 minutes. Remove with a slotted spoon, and set aside. Repeat with the remaining eggs. If you are not new to poaching eggs, you can add all the eggs at once (just skip the funnel step), leaving room in between. Do not overcrowd the pot.
4 large eggs
Assemble the Eggs Benedict:
Toast, then butter each English muffin half. Divide the chorizo among each one. Add a few slices of avocado on top of the chorizo. Top each with a poached egg. Drizzle about 2 tablespoons of the chipotle hollandaise over the poached eggs. Season with salt, and pepper and garnish with chili powder.
2 English muffins, sliced avocado , chili powder for garnish, salt and pepper to taste, butter for the English muffins

In a heat-proof bowl, melt the butter in the microwave. I melt in 30-second intervals. You want the butter fully melted and hot. You can also melt it in a small pot on the stove.
½ cup (4 ounces or one stick) unsalted butter
Add the egg yolks, lime juice, chipotle in adobo sauce, and salt to a high-powered blender and blend on medium-high for about 15 seconds.
3 large egg yolks, room temperature, 1 tablespoon fresh squeezed lime juice, 1 tablespoon chipotle in adobo sauce, ¼ Kosher or fine sea salt
Remove the top cap from the blender, and have a paper towel ready to cover the top while you blend. With the blender running on medium-high, slowly add the hot melted butter to the eggs, and blend until it comes together and is thickened/ emulsified, about 5-10 seconds. If it's too thick, or if you prefer a thinner sauce, you can thin it out with a few splashes of hot water. Pour the sauce into a small bowl, and use it immediately (and up to 30 minutes).