I use dry chiis all the time and probably have 5 or 6 different types on hand. I think my favorite is to toast them as you mentioned earlier. They get a chocolaty flavor when toasted, especially the Ancho's. I also grind them into a powder, sometimes toasted, sometimes not, to make chili powder for chili or to rub on meat. You will find the flavor much more potent than what you find pre ground in the grocery.
I also toast fresh peppers for a bit of added flavor as well.
Also I should add that a dry jalapeno is not a Chipotle. Chipotle means smoked and smoked Jalapenos are called Chipotle peppers. Hope this helps.
What if the the Hokey Pokey IS what it is all about?