>Red Fresnos, New Mexicos, Poblanos, Anaheims, Jalapenos, Serranos, and Thai Birds.<
I would agree that the Fresnos are pretty close. New Mexicos certainly would work as well. But in my mouth the others are really different.
Poblanos---one of my favorite mild chilis---has a different taste profile, not fruity at all.
I haven't had enough Anaheims to form an opinion.
To me, if you take the heat from a jalapeno, all that's left is a sort of green taste; perhaps the grassiness you allude to. Plus there's the question: At what point does the heat, per se, change the dish to something else? If we're talking about SHUs measured in hundreds (New Mexicans, for instance, run 500 to 2,500 SHUs, with most of them grouping towards the lower end), and suddenly jump to a chile going 8-10,000, what does that mean in terms of flavor profile?
Serranos and Thai Birds are so much hotter than the others that, it seems to me, they would, by definition, change the flavor profile of the dish.
FWIW, the Pasilla I recommended is very fruity and very mild, only running from 1,000 to 1,500 SHUs. In practical terms, this is where the New Mexicans would fit, with the Fresnos---also a very fruity chili---coming in with even less heat.
BTW, anyone looking for a citrusy flavor, should explore the baccatum peppers. That's their distinguishing hallmark; the way chinense have a smoky, tropical fruit underflavor.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling