In a medium bowl, combine all chipotle sauce ingredients; mayo, sour cream, lime juice, chipotle in adobo sauce, garlic, salt and honey. Whisk until well blended and set aside.
One at a time, dip each piece of tilapia in the corn starch mixture, coating all sides. Place coated fish on a baking sheet or large plate and set aside for frying.
Carefully, place fish in hot oil and cook for 4 minutes and flip (depending on thickness of fish - thinner pieces will cook for less). Fry for an additional 3 to 4 minutes. Fish is done when both sides are golden brown (Fry the tilapia in batches to avoid overcrowding the pan). Remove and place on a draining rack.