Here's the real-life update:
Brewed on 2/12
So, I made a standard Cream ale (2-row with vienna, flaked corn and some cara-pils, ~25IBU). Hops: Cluster (1oz 60M), liberty (1oz, 25M), liberty (1oz, 15M). It's a bit hoppy for a cream ale, but the theory is that the bitter will help balance the heat. Pitched Safale 04.
I added the peppers, chopped up coarsely and RINSED free of the oily sauce 15 minutes before flame-out. (saved the sauce and mixed it up with some sour cream for tacos the next night.. excellent). I didn't remove the seeds or anything, save what was lost incidentally during rinsing (not much was lost, as the peppers were whole still). I'm estimating there was about 5oz of peppers (2oz sauce). I should have weighed it, but the sauce made things more difficult and I forgot.
Okay, so this might sound gross to some, but during transfer to primary, I had some issues with the pepper bits clogging up my siphon big-time. I even had a net-bag over the end, which didn't help (usually works fine). Therefore, I said F-it and dumped the entire mess into the primary. So it's been sitting on those peppers the entire time. I have no idea how this is going to turn out.
I actually WANT some heat from it, that's why I wanted to add the adobo sauce. I'm a little worried the chipotles won't be enough spice to counteract the higher IBUs. I'm not a big hoppy beer fan. Anyway, I have a few jalapenos held until I transfer to 2ndary next weekend. I'm going to go ahead and roast in the oven, de-seed and de-vein, cut in half (avoid clogging issues), and soak in vodka until I need them. I'll taste the beer when it goes into 2ndary and make the call at that point.