Why not both? I thoroughly enjoy the flavor of many of the capsicum chinense variety — Bhut Orange Copenhagen and different kinds of habanero in particular — the burn kicks in after a few seconds, which is fun too, and then the taste returns once the burn wears off. The aftertaste can linger for hours and it's amazing.

Just think of it as sort of a culinary sky dive.

That's not to say that I don't enjoy other tasty, less hot, peppers. E.g. Bishop's Crown aren't particularly hot, but their taste is great and very fresh.