Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and halve them lengthwise. In a large bowl, toss the halved sprouts with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Spread the sprouts cut-side down on a rimmed baking sheet in a single layer.

Roast in the preheated oven for 18–22 minutes, until the cut sides are deeply browned and the outer leaves are crisp and caramelized. Stir once halfway through roasting for even browning if needed. Remove from oven and keep warm.

Chipotle cream sauce

Make the sauce

While the sprouts roast, combine 1 cup sour cream, 1/4 cup mayonnaise, 1 tbsp finely chopped chipotle in adobo, 1 tbsp fresh lime juice, 1 tsp honey, 1 minced garlic clove, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a bowl. Whisk until smooth and taste; adjust heat by adding more chipotle or thin with 1–2 tsp water or additional lime juice if desired. Refrigerate until ready to use.

Topping

Cook the bacon

While sprouts roast or after they're done, cook 6 slices of bacon until crisp. For even crispness, lay bacon in a cold skillet, turn heat to medium, and cook 8–12 minutes, turning occasionally. Drain on paper towels, then chop into 1/4–1/2-inch pieces.

Assemble: place roasted Brussels sprouts in a large serving bowl. Add about three quarters of the chipotle cream (reserve some for drizzling) and toss gently to coat the sprouts evenly. Sprinkle crumbled queso fresco over the tossed sprouts, then top with the chopped crispy bacon. Drizzle remaining chipotle cream over the top to taste. Garnish with chopped cilantro and serve with lime wedges for squeezing.

Serve immediately while sprouts are warm and bacon is crisp. Leftover sprouts and sauce can be stored separately in airtight containers in the refrigerator up to 3 days; reheat sprouts in a hot oven or skillet to re-crisp before serving.