Heat the olive oil and butter in a frying pan. Add the chipotle and heavy cream to the pan. Once this starts to boil, add the white wine, saffron, and salt and pepper. Once this boils again, lower the heat and leave at low heat for 2 more minutes. Keep the salsa warm. Use over shrimp (see recipe for Grilled Shrimp in Saffron and Chipotle Chile Salsa) or serve with grilled vegetables.