Cut the skin off the cantaloupe, seed, and cut melon into coarse, 1-inch chunks.
Put the melon in a blender or processor with chipotles, onion, garlic, sugar, salt, and lime juice. Pulse to chop. Pulse in cilantro to a coarse grind texture (not a purée!).
Taste for salt. If you want a spicier salsa, hand-mince another chile, add it to the mixture and whirl again. Serve at room temperature.