In a mini food processor, combine ripe avocado, plain Greek yogurt, fresh lime juice, kosher salt, and cayenne pepper. Blend until smooth, about 1-2 minutes. Set aside.

In a mixing bowl, toss fresh shishito peppers with olive oil until evenly coated.

Heat a cast iron pan over high heat. Add the coated shishito peppers and sear for 5-6 minutes, turning occasionally, until blistered.

Transfer the blistered peppers to a platter, spread avocado crema in the center, and sprinkle with flake sea salt and optional Aleppo pepper flakes. Serve with Prosecco.