Read all you can about indoor growing & seek out varieties that are know to do well in containers. (Example 1: Datil Pepper) (Example 2: Pineapple Rocoto) (Example 3: Bhut Jolokia / Ghost)
The most important things for you will be light & nutrients (a good fertilizer applied properly & at the correct intervals).
Get a grow light (Example 1) (Example 2)
and set it up hanging from chains so its height can be adjusted as the plants grow.
Ghost & Scotch bonnets are members of the Capsicum Chinense species, most members of which do better with higher temperatures, so you will need to keep that in mind, keeping them in a warm room, with well circulating air either relying on your grow lights or a heating pad / element to provide additional warmth. Not that they will not grow in sub-optimal temperatures, but they will not produce as well. My Habanero (same species as ghost) is in my south facing office window, with no additional light or warmth & still has eight peppers forming on it.
By contrast, peppers in the Capsicum Pubescens species (Like the Pineapple Rocoto linked to above), do better with cooler temperatures.
I am on the west coast also & have no outdoor growing area & am currently growing Habanero, Rocoto, Bolivian Rainbow & Black Pearl indoors in simliar, frankly sub-optimal conditions & they are all doing fairly well.
There is a good (if short) guide on sfgate specifically for growing Ghost Peppers indoors. They suggest the grow light as an option, but I wouldn't expect to get as good results without one, even in a well exposed south facing window.
