Unquestionably - both as to fun and philosophy. By that, I mean that I not only enjoy the occasional endorphin explosion of machoness measuring masquerading as a capcasin consumption contest, I maintain a very sober view of the essentialness of astringents in balanced food. Consequently, chiles are an important tool in the box. While the balance of the four tastes - salty, sweet, sour, bitter - is well discussed, the balance of unctuousness and astringency is often overlooked before complimentary beverages enter the discussion.
If we think of it this way, a boiled lobster, drawn butter, and white wine provide a comparable balance to lobster, coconut fats, and chiles/spices. But, then again, this is coming from a guy who will just splat a little Crystal hot sauce on a piece of cold lobster for a snack.