In a bowl, combine avocados, onion, cilantro, lime juice, salt and chipotle; mash until combined but still chunky.
Heat a medium-sized pan over medium-high heat.
Add chorizo, with a wooden spoon, break chorizo into smaller pieces as it cooks.
Cook and stir until brown and crisp, about 5 to 6 minutes.
With slotted spoon, transfer chorizo onto guacamole.
Serve with chips or raw vegetable sticks, if desired.
Can be prepared up to 12 hours in advance if covered and stored in the refrigerator. Time reveals the secret delicious tastes.