Celery Logs with Pimiento Cheese

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8 ounces cream cheese

1 cup mayonnaise 

2 tablespoons Dijon mustard 

2 tablespoons adobo sauce from canned chipotles in adobo 

1 teaspoon freshly ground black pepper 

1 pound sharp Cheddar, grated 

1 pound Monterey Jack cheese, grated 

2 tablespoons fresh dill fronds

Two 4-ounce jars diced pimientos, drained 

1 teaspoon kosher salt 

24 celery stalks, cut into 3-inch pieces 

Garnish suggestions: raisins, sriracha, walnuts, cranberries