Flash, in a nutshell, you're right. I'm not an expert on anything but I can say a few things about a few chiles.
As a request from my bro Richtee, this is part of my nutshell.
In it's fresh state, Poblano is a mild chile, once it is dried it's known as an Ancho. Because it is wide, it's often used in chile rellenos. Originates from Puebla, Mexico, and the Puebla locals are called poblanos.
In it's fresh state, Chilaca is a med heat chile, and once it is smoked/dried it is called Pasilla. Pasilla is an essential part of mole.
Technically, any snoked chile can be chipotle. Because jalapenos are the preferred chile, we'll call them chipotle. Sometimes after smoking/drying them, they are rehydrated in an adobo and canned. They also are pickled.
Anaheim is a milder version of a NM chile that was brought to Anaheim, Ca. by Emilio Ortega, Ortega Chiles? Also used in making chile rellenos, and casseroles, natchos.
Chimayo is a med hot heirloom chile grown in Chimayo, NM at an elevation of 5900 ft. They mature sooner than lower elevation chiles. They produce a sweet taste when dried. Chimayo is a small farming town, try to protect the Name Chimayo chiles to only locally grow. Texas and Arizona grow it also.
Some NM chiles are trucked out to others states, some are the Low heat Big Jim, hot Sandia, and extra hot Barker. They are many variations of the NM chile, as product of the hard work done at the University of NM. In general they are used for stews, burritos, chile verde and chile colorado, to name a few dishes. All the above mentioned chiles can be dried and ground into powder. Once these chiles are roasted, they can be frozen, thawed, and frozen again repeatedly without harm.
Someone else can jump in and carry the torch. pepperheads step forward.