Ate my first Habeneros

Ate them whole on different days. The flavors were good, red was spicier than yellow but both gave the ol' ring sting. They're the first habs I've ever tried so I enjoyed the smoky taste of the red but it was really spicy, my wife made a Thai dish "somtam" using 2 red habs, usually she uses 5 Thai chilies, and it was too spicy for her. Yellow had more like a vegetal, bright flavor that would be better in food I think.

Question for experienced growers: does the flavor of the chili become more complex by allowing it to stay on the vine? I picked mine shortly after the whole chili had changed color, to avoid it being eaten by pests first. A few chilis have been lost to birds/snails.