I'm not really into hots (jalapeno is as hot as I go), but I am growing some Italian frying types namely Carmen and Giant Marconi.
Next year, I've been advised that I should grow something like Trinidad Perfume which gives you that fruity, rich flavor of a habanero but without the 400k Scovilles.
Years ago I grew an orange habanero plant and got a ton of peppers off it. I made a pot of chili with two and it was almost inedible.
Out here in rural Oregon there aren't many spicy peppers, either. You have to go to the Mexican supermarket to get good peppers (and tomatillos--even when they have them at the supermarket, they're always rotten).
It's also surprisingly difficult to find interesting pepper seeds and starts at the gardening centers and the nursery, so I saved some seeds from the red chiles we like and a habanero. I have no idea if they'll even sprout, but I figured it was worth a shot to see what I get. I should have done the seed exchange. Maybe next year.
So I'm growing a serrano, a california wonder orange, and I'm attempting to grow the red peppers and habaneros from dinner.
This is my first year growing peppers in dirt and not a pot! *gasp!*
So I started slow this year, not really sure about the spot I'm using or how they'll do in this soil. Two jalapeno, two cayenne, and 1 "thai ornamental," which kind of looks like it bears the Thai priki-nu that my Thai grandma is so fond of.
I'm an avid pepper consumer, the hotter the better, so if all goes well then I'm moving on up to habanero next year!
Harvested two Tolli peppers so far. Pretty decent pepper. Tastes similar to a bell pepper but just a tad more sweet and flavorful. Almost got a ripe Tequila Sunrise pepper. Can't wait to try it.
Here's one of my etkezesi paprika. It spent the winter doing absolutely nothing in this 6 inch pot near a cold window in the back of the Winter Wonderland light set up, and I kind of forgot about it. So that during the winter, it was allowed to go bone dry several times.
When I rescued it from behind the other plants the other day to put it outside, it was doing this
Etkezesi Paprika
I'm going to plant it in the ground for the season. It's ready to grow!
I've got three jalapenos and two anaheims in pots that have started of really well so far. The jalapenos already have five or six flowers on them, with quite a few more buds ready to pop. The anaheims are looking to bud soon, too. I'm excited about the anaheims - it's my first time growing them - because I'm going to dry them and use them for marinades and sauce for breakfast burritos!
I also have three habaneros in a pot that have exploded in the past couple weeks and have the beginnings of buds on them. I'm really surprised by this since I normally don't get habaneros until much later in the season (August-September timeframe). The fact that it's been relatively cool this spring makes it even more surprising. There's one timy habanero in the ground - it was an extra in one of the cells I bought, so I figured I'd put him in and see what happened. He's growing slowly but surely!
This is the first time I haven't grown bell peppers since I started gardening a few years ago. As much as I love bells, I can't justify the relatively low return (at most two fully ripened, I.e. colored, peppers) with the limited garden/pot space I have available to me. It's a little sad, but I think I'll be OK once I start harvesting the other guys!
Here are some of the peppers I grew this year:
(Ignore the mature cucumber at top )
from left to right: Peppadew and Scotch Bonnet,
Jalapeños harvested green because the plant wilted all of a sudden,
Fish (less variegated) and Aji Hot Lemon/Lemon Drop,
Fully colored Etkezesi Paprika and Sivri Biber
Here's an even better photo I took before chopping up most of the reds for fermented pepper base to make Sriracha sauce. . I roasted the Etkezesi Paprika to then dehydrate and add to a roasted paprika mix.
I'll be able to make a second batch of something with the yellow Hot Lemon Drops soon... Maybe a second batch of fermented pepper sauce
One of the red chiles was seed-bound, but I cut it free. We'll see if it develops properly. 
)
. I roasted the Etkezesi Paprika to then dehydrate and add to a roasted paprika mix.