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, serve with avocado and cilantro. Makes 6 servings.