I've been cooking authentic Mexican food for decades. My wife and I like it pretty hot (although we're both less tolerant of the heat than in our younger days), but I've always found it necessary to be very careful with canned chipotles. I've ruined more than a couple of dishes with them, creating something way too hot to enjoy, overwhelmed by the chipotles. So, if a recipe calls for four canned chipotles and a couple of tablespoons of the adobo sauce in which they're packed, I start with one chile and a teaspoon of the sauce. Taste and add more if needed.
Mexican food is about the flavors, not a contest to see who can suffer the most without dying.