Thaw fish and shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse fish and shrimp; pat dry with paper towels. Set aside.

Place pasilla chile peppers in a small bowl. Add enough boiling water to cover. Let stand for 20 minutes. Remove chile peppers with a slotted spoon, reserving 1/4 cup of the soaking liquid. Remove seeds and stems from chile peppers and discard.* In a blender, combine chile peppers and reserved soaking liquid; cover and blend until smooth. Set aside.

Meanwhile, in a large shallow bowl, combine fish and shrimp. In a small bowl, combine 1/2 teaspoon of the salt and the chili powder; sprinkle over fish.

In a 4-quart nonstick Dutch oven, heat 2 teaspoons of the oil over medium-high heat. Add half of the fish and half of the shrimp; cook about 4 minutes or just until done, gently turning mixture with a spatula occasionally. Remove with a slotted spatula to a clean bowl. Repeat with remaining seafood. (Add additional oil during cooking, if necessary.) Chill bowl of seafood until needed (up to 2 hours).

In the Dutch oven, heat remaining 2 teaspoons oil. Add onion, corn, and garlic; cook for 3 minutes, stirring occasionally. Stir in pureed chile mixture, beans, undrained tomatoes, clam juice, wine, the 1 cup water, green chile peppers, and remaining 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; add seafood. Simmer, uncovered, for 5 minutes more. If desired, sprinkle with cilantro. Makes 6 main-dish servings.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.