Combine and mix ahi, jalapeno, red onion, green onions and salt in a bowl. Place approximately 2 tablespoons of ahi poke mixture on each tortilla along with a few strips of roasted polbano chiles and cilantro. Roll up tightly like a cigarette. Skewer each flautas with a toothpick. Cover and refrigerate until needed.
In a medium sauté pan, heat the oil until hot. Fry 2-3 flautas in the hot oil until golden brown and crisp, about 2 minutes. Drain on a paper towel. Place the fried flautas on serving plates and garnish with the chipotle wasabi aioli sauce.
Chipotle Wasabi Aioli: 1 cup mayonnaise 3 Tbsp. wasabi ¼ tsp chili sesame oil 1 Tbsp shoyu 4 Tbsp chipotle chile in adobe sauce puree (smoked jalapeno chile) 2 Tbsp lemon juice, fresh squeezed ½ tsp grated lime zest
Combine all ingredients and whisk together until a smooth consistency.