In bowl, combine avocados, onion, cilantro, lime juice, salt and chipotle; mash until combined but still chunky.*
Heat a medium-sized pan over medium-high heat. Add chorizo, with a wooden spoon, break chorizo into smaller pieces as it cooks. Cook and stir until brown and crisp, about 5 to 6 minutes. With slotted spoon, transfer chorizo onto guacamole. Service with chips or raw vegetable sticks if desired.
*Can be prepared up to 12 hours in advance if covered and stored in the refrigerator.