Chipotle chile in adobo is available at Latin American markets and specialty food stores.
For the spicy flavors of this food, Laurence Kretchmer, Bobby Flay's business partner and overseer of the wine lists at his restaurants, likes Pinot Blanc, a dry, crisp wine with some nice suggestions of fruit, specifically orange and melon in the nose. It's a little rounder and richer than a Sauvignon Blanc. It also has more body and acidity, which makes it a great foil for the heat of the chiles. The wine exhibits excellent fruit and goes beautifully with the snapper and the squid salad.