The burn of a chili is not a taste in the way sweet is a taste. It is capsaicin landing on receptors that also notice heat. Wilbur Scoville's 1912 test diluted an extract until tasters could no longer feel it. The Scoville number is that dilution. A hotter pepper is not more flavorful by definition. It is harder to ignore.
Worth knowing
Chili heat is a pain signal, and the Scoville scale measures how far you must dilute it.