You can do this but it is a long process. I have done this before and I am telling you off the top of my head. I will try and be as clear as possible.
Start off with some fresh jalapenos, take the stems off, rinse them off and dry them. Put them in a low smoker for about an hour or so. Since the jalapanos are so small they only need about an hour on the smoker be careful not to "over" smoke them.
Next comes the drying. You can do this by using a dehydrator for about 6 to hours or so. You can also use an oven at it's lowest setting and this will take at least twice as long. You could also air dry them by simple using butchers twin and making little bundles that you would hang up in your kitchen. This will take about 5 weeks or so though. Some people say air drying is the only way to go but for me I could not tell the difference.
At this point you have dry Chipotles which you could reconstitute and use and/or grind up to make Chipotle chile powder.
Now if you want to go the next step you can then make the adobo sauce. Before making the sauce you are going to have to reconstitute the now dry Chipotles. Do this by soaking them in boiling water for about an hour. Put a plate over them to make sure that they are all fully submerged.
The adobo sauce contains: tomatoes, onions, salt, pepper, cumin, garlic powder, onion powder, spices, vinegar and/or lime juice etc. (be creative here because my recipe is a secret.) Put all of this in a food processor or blender. Then put this in a pot, bring to a boil and then simmer for about an hour or so.
Let the sauce cool off and pour the sauce into glass jars. Take the now reconstituted Chipotles and submerge them into the sauce.
The sauce should be very smooth like the very smooth salsas you some times seen in Mexican restaurants.
It is a very long process but well worth it.