Never understood them habenero folks.
No flavor all pain.
A good friend at work, who’s family has been in NM since 1598, makes a green chile chicken stew that has to have about a quart of cream in it, and it is hot enough to make the Trinity bomb test site seem like Antarctica, but you can taste everything. That one’s been handed down generations.
My guts can't handle that level of heat any more, but I used to love habaneros. Grew them for a little while. The trick is to let them ripen to a dark red. They loose some of their heat, and you can enjoy the flavor more.