The potential I see in this and the direction I'd take the research is to figure out if the genetic changes that produce such an abundance of a chemical found, apparently, far less concentrated normally in other peppers, might have any universal value in greatly augmenting the production of a wide range of other useful chemicals.
In short, how do these peppers produce such an abundance of capsaicin and could that ability be used to produce much more of something else like cancer drugs, antibiotics, etc.