Combine the lime juice, zest, olive oil, and agave in a large bowl and mix with a whisk until combined. Set aside.
Make the peppers
Heat the olive oil in a large cast iron skillet over medium-high heat; gently swirling the pan to make sure that the bottom is coated with the oil. When the oil is shimmering carefully place the peppers in a single layer in the skillet. Cook the peppers, turning as the skin blisters and the peppers slightly wilt. Each pepper will take between 2-3 minutes to cook. When a pepper is cooked through transfer it to the bowl with the dressing and cook the remaining peppers until they are all cooked and in the bowl. Toss well to coat all of the peppers with dressing then transfer the peppers to a serving dish. Sprinkle liberally with Maldon salt and serve immediately with lime wedges.
Notes
There will be dressing left after tossing the peppers in it. Simply reserve it in the fridge for the next batch you cook.
