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1. Thaw fish if frozen. Rinse fish and pat dry; set aside. In a small bowl combine clam juice, white wine and cornstarch; set aside. For chipotle aioli, in another bowl combine mayonnaise, chipotle pepper, vinegar, and mustard. Cover and chill.
2. Sprinkle cod pieces with 1/4 tsp. of the salt and the pepper. Lightly coat with flour, shaking off excess. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over medium-high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 2 Tbsp. of peanut oil. Add cod pieces; cook undisturbed, 2 minutes, or until opaque and browned on the bottom. Using a metal spatula, turn fillets over; cook 2 to 3 minutes more or until opaque and browned. Transfer to a plate. Use spatula to break cod into chunks; set aside.
3. Swirl remaining 1 Tbsp. peanut oil pan over medium-high heat. Add sweet potato and onion; stir-fry 4 minutes, scraping up browned bits. Add corn, and remaining 1/2 tsp. salt; stir-fry 1 minute. Swirl clam juice mixture into pan; bring to boiling. Boil gently, uncovered, for 2 minutes. Return cod to pan. Cover; reduce heat to medium. Cook 1 to 2 minutes or until cod is just cooked through and potatoes are tender. To serve, dollop with chipotle aioli. Sprinkle with parsley.