It is always debated the difference between fresh and dried, and the answer is simply 85% water. Chilli, the chemical that tastes hot, is a resin in pure form, and as such this does not evapourate away in the drying process, nor do the chemicals that create the flavour and aroma
However, when eating a fresh pod vs a dried chilli can create a taste difference, which is caused by the water in the fresh pod, with the chilli oil being spread and attached to the water molecules, so when you bite into a fresh pod this chilli oil bursts everywhere in your mouth.
This hits many part of your mouth which create what seems like a higher heat sensation, but is actually just more of the oil being dispersed. This though is only different if eating a pod raw; If you cook a meal with both versions you would get the same heat flavour and aroma from both
Fresh Chillies are not grown commercially in any great variety, in Europe this tends to be Scotch Bonnets, Dutch Cayenne, Birdseye and Jalapeno in the shops, with a few other varieties in whole sale chain of fruit n veg trade. Compared to what is available, chilli has to be dried to create shelf life past 2 weeks, so we can offer you the widest choice of the best chillies the world has to offer