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Be sure to check out Spanish Padrón peppers, if you haven't already. They're often served fried in olive oil and salted (see photo in Wikipedia article), as a very popular tapas.

https://en.wikipedia.org/wiki/Padr%C3%B3n_pepper

I couldn't agree more - they are exceptional. One of the best bits about them other than the flavour, is that I think something like one in 10 or 12 peppers is hot. Pepper roulette!

Shishito is also very randomly spicy.

I'm not sure if it's the same for jalapeños, but supposedly shishitos from the same plant can vary in heat

https://en.wikipedia.org/wiki/Shishito

I grew Apache chilis and there was definite variance - one year the green fruits were napalm, the next they literally tasted like bells (until they turned red...)

Sishitos notoriously vary wildly. In every bunch, even at restaurants, there's a ringer that will blow your head off.

It depends. Variance can be a huge issue when cooking peppers into a dish. It's not just as simple as waiting to the end and testing heat levels. For most mass grown varieties they've gotten things to be pretty steady. Even though I agree it's disappointing for other reasons at least I don't have to worry that adding a 2nd habanero to a stew will make it inedible.