Best trick for cooking with those, I’ve found, is to cut them up and soak in some kind of alcohol (limoncello, tequila, rum, …). Pour that into your pot of chili and you get a supreme warmth without the melting face or scorching tongue.
"Square macro photo of a seven-headed hydra creature whose body is a glossy orange habanero pepper, standing on four pepper legs on a modern kitchen counter. Most heads breathe fire. Curved green tail. Shallow depth of field, humorous fantasy realism.”