Habanada has no heat. Other than that they are popular on the hot pepper board. You can also try a Aji Dulce but there are many types that are all called Aji Dulce. Its a type of heatless "habanero" (chinense). Dulce means sweet in Spanish. Personally i was not impressed by Aji Dulce #1 from chileplants.com. Pods were tiny and not much flavor. Good for a sofrito but not much else.
My personal favorite very low heat chinense is Aji Panca but its not sweet and mainly used after its been dried. Its not for eating fresh. A good low heat hab type is called the Stuffing Scotch Bonnet. Its not totally heatless but it is much lower.
I think you can still get seeds from Pepperlover
[youtube]10mJsJSd2Pw[/youtube]
Another REALLY good one is Aji Arnaucho. Im growing them again thing year. Heat is between cayenne and a habanero. Whats really cool about them is they go through multiple color changes and produce heavily even in pots. Any color after green is edible. They start green with a splotch of purple on them and no that not sun burn. Great pepper and tastes very much like a habanero.
Green to yellow to peach to orange to red