Koko, Habs and SBs are so similar as to make no never mind. Essentially, Scotch Bonnet is the Jamaican name for the same chili group (essentially C. chinense). FWIW, habs and cubanelles are only distant cousins, being different speices
Phil, you're not alone in that.
What we have to keep in mind is that chili enthusiasts fall into two groups. The so-called chiliheads, who are concerned with heat per se. "It's all about the burn, man!" I am most assuredly not one of them.
The other group, among whom I'm numbered, are those who are looking, primarily, for the underlying flavors. The heat is secondary to them. All chilis have a distinct flavor profile. That's why so many great recipes (i.e., mole, the green chili recipes Kokopuffs linked to, etc.) call for a selection of chilies.
Those flavor profiles often apply to whole categories. For instance, the C. chinense tend to have a smoky, tropical fruit flavor. C. baccatums tend to be citrusy. Etc.
This is why I'm personally not a particular fan of jalapenos. To me, if you take the heat away, all that's left is a sort of green, almost grassy, flavor. So, while they do bring more heat, I much prefer Serranos when jalapenos are called for. Actually, given my druthers, I'd opt for a Sinahuisa in those cases. But that's a whole nuther story.
A real problem when it comes to cooking with Jals is that their heat spread is so great you never know what you're getting. You might prepare a dish today that is your idea of perfect. Repeat it next week and it's too hot. Or vice-versa. It's commonly believed that the more corking (the brown, web-like growth on the skin) on a jalapeno the hotter it will be. But I don't know of any tests that actually confirm that.