I like chilis of all kinds. In fact I like many things that other people think are too hot. When I'm cooking for other people I use less hot chilis and let guests season their own food if they want more hot.
I like chilis in Thai food. I don't think I've ever had any Thai dish I didn't like. I always order my Thai dishes hot (rather than medium or mild) unless I'm dining with people who don't like hot food. I once asked a waitress who had grown up in Thailand how hot their dishes were back home compared to Thai food served in US, and she said they often hot it up just for American hot food lovers.
Thai curries are one of my favorite dishes. I often make my own, starting with store bought Thai curry paste (Maesri brand has worked well for me) and coconut milk, then add things like lemongrass, Kaffir lime leaves, thinly sliced fresh Thai chili peppers. I like to use coconut cream instead of coconut milk (either available in cans) because it's thicker and makes a nice curry.
I like the dried chili peppers used in Kung Pao dishes. I think the spicy peppers and toasted peanuts or cashews make a really good combination. Some restaurants either leave out the dried chili peppers or take them out before serving. I hate that.
Chilis are good even when not the hot kind, like the poblanos used in chiles rellenos. I've found rellenos really easy to make, although usually messy too. I've made them various ways and some are better than others but they're always good.
Heck, I'd probably like chili ice cream if somebody made it. I'm a real sucker for chilis!