I live down the road from the NMSU Chile Pepper Institute, so I’ve eaten many hot things. While I can’t grow anything, I have friends and family that have purchased seeds from their store and tried growing many varieties of Chile peppers. I have found the how it is grown has as much impact on hotness as the plant itself (in my experience). A friend grew some Ghost peppers (Bhut Jolokia), supposedly one of the hottest peppers, but it really wasn’t too hot. I wonder if over watering, like with wine grapes, dilutes the “flavor”?