Using a food processor fitted with a coarse grating disk, grate the potato, garlic and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl.

Stir in the flour, egg, cheddar cheese, 3/4 tsp. salt, 1/4 tsp. pepper, chipotle chilies, adobo sauce chili powder, paprika, cumin, oregano, crushed red pepper flakes and the baking powder.

In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2-tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels.

serve arm with greek yogurt or sour cream.