In a large pot, over medium heat, add butter and sauté onions, garlic, chorizo, and red pepper, until glossy. Add potatoes, corn, and chipotle and continue cooking until it starts to caramelize to the bottom of the pot.
Deglaze with sherry, reduce liquid by half.
Add lime, Cajun seasoning, cream, and cilantro and adjust seasoning to your liking.
Continue cooking until potatoes are cooked through and chowder has naturally thickened.
Just before serving, add cooked lobster and serve.