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It could be quite possible that for a given pepper, the variables that increase the capsaicin also increase the flavor compounds. It is possible to separate out the flavor, I remember reading about Grant Achatz experimenting with it, but you need a rotary evaporator to pull it off.

Dave Arnold has also done it with a rotovap, specifically with habanero. Because he wanted all the bright flavors of habanero, without the heat.

I don't think so, ghost peppers have a very rich flavor to me.

Habaneros have a sweet flavor that accompany their spice.

Serranos have a very distinct flavor as well.

Each pepper has a flavor that comes with the spice, and yeah the more spicy the pepper they more rich the flavor generally.

Capsaicin itself is boring. Frankly, I think it tastes rather metallic.

Hot sauces that add it to boost their "spiciness" ratings taste awful as a result. The flavor of it stands out, and not in a good way

Capsaicin is a terpene and probably enhances other terpenes. The metal taste of pure capsaicin is probably from extraction process