Heat a medium saucepan over medium heat. Add the blueberries and cook, stirring occasionally, until they begin to soften and burst open and release their juices, about 5-7 minutes.
Reduce heat to a simmer and add the tomato paste, saute stirring into the sauce until well combined, about 2 more minutes.
Add the balsamic, chipotle chili powder, coriander, cumin, onion powder, garlic powder, kosher salt, and water. Stir to combine. Cook on low, covered and stirring occasionally, to allow all of the flavors to mend, about 5 minutes.
Remove from heat and use a high speed blender or immersion blender to blend the sauce until smooth.
Cover and keep warm until ready to serve.