In a medium bowl, combine the masa harina, salt and warm water, mix with hands until dough starts to form. Add in the chile sauce and 3 tablespoons of olive oil, continue working dough until it no longer sticks to your hands. Make 8 dough balls, cover with plastic wrap and let masa set for 1 hour.
In another bowl, add the cleaned shrimp and remove any excess moisture using a couple of paper towels. Season with salt and pepper and add in minced chipotle peppers. Drizzle with a little olive oil, cover and keep chilled until ready to cook.
Preheat a large griddle pan to medium heat for a few minutes. Take one dough ball and slightly flatten using your hands to about 3 inches across. Fill with 1 tablespoon each of queso fresco and roasted poblanos. Fold together like a taco, seal edges and gently make into a ball again, trying to keep filling in the middle. Brush the hot griddle with oil. Flatten the sope with hands to about 4 inches across. Cook for about 5 to 6 minutes per side, brushing with oil when they are turned.
When you are almost done cooking the sopes, remove shrimp from refrigerator. Heat 2 tablespoons of olive oil to medium-high heat, add the garlic and cook for 1 minute, stirring the whole time so it does not burn. Add the shrimp with chipotles and stir fry for a few minutes, just until shrimp turns pink. Add the lime juice and another pinch of salt and pepper, stir well to combine. Cover and remove from heat.
I like to serve the sopes on a bed of red or green enchilada sauce, top with a few shrimp, garnish with green onions, jalapeño, queso fresco, roasted poblanos, and tomatillo salsa. Serve with a side of sautéed Southwestern-style veggies.