This makes logical sense in a cuisine where the chili is so fundamental to the cuisine but it's a hurdle to people who are just learning it.
So the CC is just going to do a "brain dump" of all the names for various peppers.
There's more but that will do for starters.
Fresh Dried Poblano Ancho† Jalapeño Chipotle Mirasol Guajillo Pasilla Negro Puya (Pulla) Puya
† Be warned that sometimes Ancho's are labeled as Pasilla's in Mexican markets. However, they are nothing alike. Pasilla's are long and thin and Ancho's large and fat. Think Laurel & Hardy (respectively) and you won't go wrong.