I would maybe add your hottest pepper to the boil. That way you aren't adding alot of vegetal matter to the boil. Sort if like using a high alpha hop.
Then, I'd make a relish or mash of your less intense peppers and add that in secondary. Sort of like dry hopping.
I would also consider serving this beer out of some poblanos if you can find some big enough ones to hold say 4 oz. It would be a super cool way to sample the beer with friends. I'd just cut the top off and pull out the seeds and ribs. Then stand them up in whiskey tumblers or something like that. Then you'd get some super fresh heat and even pepper aroma. Sort of like using a randall!