Slow burn, moderate spice is the best. If I get something spicy, I prefer it in the serrano range of heat. I wish more recipes would use dried chilies, the masters of slow burn. Buy yourself some dried Guajillos, Pasilas, Ancho or Morita and put them in your next meat stew. They are the best.
Also, there’s no reason why you can’t combine spice with mayo. It’s a great combination. Creamy and spicy are not mutually exclusive. (Although I despise any variation of “Buffalo Sauce” which is just hot sauce + butter. There’s no reason for the butter in the first place!)