When dried, the poblano is called an ancho chile. Serranos are a bright dark green to fire engine red when fully ripe. Use them as you would a jalape o, to add zing to any dish. Red fingerhots are good for salsa, soup garnishes, and pickling. They have a medium to hot spiciness.
Yellow caribe is nice to stuff, works well in salads, and makes a great garnish for relishes.
You can dry the yellow caribe and make a wonderful yellow chile powder that's especially good with scallops and shrimp. Use cubanelle chiles as you would the yellow caribe. The chile tepin is a wild pepper. Roast these with garlic cloves to make a chile-garlic paste to use as a condiment. Or, make an uncooked salsa cruda with tomatoes.