They grew up with them. Without a doubt. And all kinds, too. We use chipotle, serranos, poblano, jalepenos, ancho arbolo, which is extremely hot. We grind them all for our sauces.
Chile is an essential ingredient.
My advice is get them fresh or dried and grind them yourself. But be careful not to inhale when you do. They aromas are powerful. In addition to getting the right chiles, you have to start with premium fresh tomatoes. Knowing the right amount of salt.