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For the seafood, put oil, cumin, chili powder, jalapeños, and garlic into a large bowl and whisk to make a marinade. Add shrimp, scallops, and mahi-mahi and toss gently to coat. Cover and refrigerate while you prepare the chili.
For the chili, heat 2 tablespoons of the oil in a large stock pot over medium heat. Add onions, celery, leeks and peppers and cook for 5 minutes. Add cumin, oregano, chipotle chilies and adobo sauce and continue to cook for 2 more minutes. Add beer, broth, beans and salt. Bring to a boil, lower to a simmer and cook for 20 minutes.
In a separate saucepan, heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add marinated seafood and cook for approximately 2 minutes, until the mahi-mahi turns opaque. Add seafood and any pan juices to the pot with the chili mixture. Continue cooking for approximately 10 more minutes. Remove from heat. Stir in cilantro and lime juice. Ladle chili into bowls and serve garnished with more cilantro, if you like.