I like it hot, but not stupid hot. Jalapenos on everything and lots of cayenne when cooking, but cerranos are about as far as I take it. Maybe the occasional Thai red for some extra kick.
I worked up the courage to try a paper-thin hair sliver of habanero once. Once. The flavor is wonderful - almost citrus-like - but the heat is incomprehensibly intense. Intense enough to make this dedicated chilehead have to sit down because the endophine rush was so strong! I was shaking almost uncontrollably, sweating profusely, and my mouth and throat were so irritated I could only talk in a barely-understandable croaking whisper.
Not. Again. Thank. You.
My favorite is bread-n-butter jalapenos. You can buy them already done, or take a jar of bread-n-butter pickle juice (after eating all the pickles on some tasty burgers) and just pile in the sliced jalapenos. If you put them in fresh it may take a couple of weeks for them to completely pickle. If you use already pickled jalapenos they will sweeten and be ready to eat pretty much overnight.
Brad