Malaysian cooking kinda' wins ~ it's a cross between ghost peppers and battery acid ~ steams even when it's cold.
There are kimchi mixes that are contenders though. They take these special daikon radishes and strip off the mild parts, cube up the hot parts, and slather on sambak ~ then make it real red with some plain old fashioned paprika.
An Indian friend had some fried pretzle type snacks he'd fixed up special once for a party. So we are sitting there eating these things and I noticed my neck was numb ~ had that afterburner trick you get with Pakistani greenbeans if you now what I mean.
I mentioned these were kind of hot; he replied through tears that he'd had enough.
That's when I knew I could win all these contests!