I've never used a recipe for salsa.
Generally, I drop the tomatoes into a pot of boiling water for a minute or so, to loosen the skin, then peel and quarter them, and drop them on a lubed cookie sheet. Then, I grab whatever peppers I have about, cut them into strips, removing the seeds and ribs, and toss them on the cookie sheet. Finally, I add an onion or two, also quartered, and however much garlic I want. The whole mess gets bronzed under the broiler. Check frequently, and pull anything that starts to get a little to crispy. If it is going to be a big batch, it may take several runs.
Then, I just toss the roasted veggies in a blender, add some salt, a couple of tablespoons of cider vinegar, hit the button a time or two to generate whatever degree of chop that you desire.
After blending, I typically add some finely chopped Cilantro, and a little sugar, to play off of tartness of the tomatoes and vinegar, and the heat of the peppers. Lime is good too, and if you like a strong lime flavor, find a fine grater, generate some lime zest (just the green surface of the lime, not the bitter white pith below) and add that in two. At this point, let your taste buds be your guide. It will taste differently after chilling, so don't go overboard on the extras at this point.
For peppers, I like Anchos, Poblanos, and one or two Habeneros. That said, I will use whatever I have on hand. While the latter variety are extremely hot, on their own, they add a lot of flavor, if used in small quanities. Be careful in handling and cleaning fresh habeneros. I like your idea of Chipotles, although if you aren't using canned, you will need to presoak the dried pods in a cup or so of very hot water, to soften.
If you like salsa verde, use tomatillios instead of the tomatoes. Free free to mix some into a tomatoe based salsa too. Just husk and wash them first. Those, I don't bother to peel.
I personally think the flavors come together after a few hours in the fridge. After chilling, I might add some more vinegar, salt or sugar to taste. I don't use chili powder with fresh salsa.