That is good list and here is another...
http://www.chilipeppermadness.com/chili-pepper-types.html#.VRk-AFV0zDcI have liking for more 'warmer' types...say from 100.000 upwards but when it gets to varieties that are nearer 1 million mark..well, it is pure silliness. Those varieties usually have really nice flavour but you don't have much time to actually taste them when you get hit by the pain.
I was only this winter when I finally 'saw the light' and I found way of using them....SO YUMMY!...BUT with the effect that I'm now on medication for acid reflux, really bad one....I though I was having heart attack symptoms! I might have over done it with really hot ones...'upps'..
One can train one's mouth to able to appreciate more heat. It just take little bit time and regular practice. Sadly many of the milder ones are lacking the stronger flavours one can get from hotter varieties.
For some reason, I've always been able to eat hotter chillies/food...OH can't take much at all, so if I'm cooking something and I fancy bit of 'kick'...I have to cook separate portion for my liking