I guess it depends on what kinds of chiles you're preserving. If it's the poblano/mirasol/hatch green type, they can be roasted, steamed in a plastic bag and peeled, then chopped (with seeds or without) and put into zipper freezer bags. If you've bought a bushel of chiles you might want to use a food processor for the chopping part. You can almost liquify them if you choose, or freeze them whole with stems and seeds intact. I've used these frozen whole chiles for chiles rellenos with complete success.
Press the bags flat to squeeze out all the air and stack them in your freezer. When you want to use a little in a recipe, break off a chunk from the frozen mass and reseal the bag. They last all winter, until green chile season starts again in the late summer. I add this to soups, sauces, marinades, chicken salad or plain white rice or scrambled eggs, and it does wonders for a turkey sandwich after Thanksgiving. Once you have a stash of these chiles in your freezer you'll find yourself adding them to almost everything you cook. And then your friends and family will tell you to knock it off for a while.
I suspect you could do the same with any fresh chile, red or green. If you've scored a bunch of jalapeños (and you have a smoker) you could consider smoking them to make chipotles. Don't ask me how--I've never done it but I'd be interested in hearing if anyone else has.
Is there a better aroma than the smell of roasting green chiles? I live in México now, and we buy our poblanos at the market as we need them rather than laying in a supply in the fall, but I still miss that heavenly smell of roasting chiles.