once you leave the state of baby behind, there is a new world of technique available for you to explore, and it's creating spicier and spicier food without destroying flavor. It's an art and few chefs I've seen can do it. Anyone can throw in bhut jolokia and say "it's incredibly spicy now" but it takes skill to carefully balance and blend that flavor into their dish such that it accentuates and enhances the other flavors while still making your nose run and eyes water.
There's a Thai place by me that can do this (not with pad thai, though, with green curries), and I've eaten at an Indian restaurant in St. Louis capable of this, too.
It's a transcendent experience, merging flavor, pain and pleasure into a potent concoction that opens the sinuses and the doors of perception.
Edit: it's also totally okay to be baby, don't force yourself to try things you know only hurt you.
Also, pure capsaicin, using capsaicin extract, that always sucks. You gotta show off the unique flavor of the pepper itself. That's the expertise.