Make the chipotle-garlic aioli by combining the mayonnaise, adobo sauce, to taste, and minced garlic together; mix well and set aside to allow flavors to mingle.
Heat the olive oil in a skillet over medium high heat.
Add the shishito peppers and cook, stirring often, for 7-10 minutes, or until the peppers are all blistered and softened.
Season well with sea salt and a squeeze of fresh lime juice, to taste.
Serve immediately with the chipotle-garlic aioli. Enjoy.