You should get your hands on some Jamaican scotch bonnet peppers. They're hot, really hot actually, but have a great flavor to them. They have a bit of sweetness, floral and fruit notes underneath all that heat. I like to use them in place of habanero which a lot of the time just taste hot to me. Have you ever tried making a fermented hot sauce? That is on my to do list for some point in the future, just another one of those tasks I haven't gotten around to with work and graduate school taking up all my time.