I have managed to grow a fantastic chilli harvest this year (after 2years of trying : ) I am not sure exactly what I grew but I think it was a Finger Chilli, which has a medium heat and a fresh and sharp flavour.
Jalapeño would work perfectly too but I would not go any hotter, ideally you would like the heat to just sit at the back of your mouth rather than the front tip of your tongue. The BEST way to test the heat is to taste the chillis before and adapt. Removing the seeds and the membranes removes most of the heat.
Roasting veggies, garlic and chillies on a dry griddle or stainless steel pan on a high heat is a good way to infuse a SMOKY taste into your dishes (instead of lighting up the bbq). I have an old thick based stainless steel pan in my kitchen which I use to griddle red peppers when in season. Please don’t ever use a non stick frying pan for this!