Plants have grown well for 2 years in a row at 850 meters. This is the classic chile for Mexican salsa fresca/ salsa casera/pico de gallo. It is usually chopped up with onion, garlic, tomato and lemon juice and eaten within a day or so because it does not keep well. Nicaraguan pico de gallo is a different salsa. I also use them with arroz integral. I chop up one very fine and cook it in the rice. Towards the end of the cooking I mix in a bag of sofrito to mellow out the flavor.
So far all chiles have been much more disease resistant than tomatoes growing right next to them.