For the Smoked Beef:

• 3.5 pound shoulder roast
• Your favorite BBQ rub
• 4 ancho chilies, torn into pieces with seeds removed
• 4 Guajillo chilies, torn into pieces with seeds removed
• 1 large white onion, chopped
• 2 tablespoons butter
• 3 large cloves garlic
• 7.5 ounce can Chipotle peppers in Adobe sauce, divided
• 6 cups Chicken Stock, divided

For the Street Corn Salsa:

• 1 1/2 cups grilled corn kernels (use canned, drained corn, if not in season)
• 1/2 of a fresh jalapeno, chopped
• 1 red bell pepper, chopped
• 1 bunch cilantro, chopped
• 1/4 mayonnaise
• 1 Tablespoon Adobo sauce from 7.5 ounce can
• 1/4 cup chopped red onion
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt
• 3 ounces cotija cheese, shredded

For the Chipotle Lime Crema:

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• Juice of three limes
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic
• Remainder of the can of Chipotle peppers in Adobo sauce