The peaches will add a lot of acidity and dryness to the finished beer. As such, I would strongly recommend that you mash higher at about 153-154 F for just 45 minutes.
Also, that's way too much habanero. I would use only 1/4, or at most a 1/2 of one. That will be PLENTY.
For a name I might call it Whipper Snapper Peach Habanero Kolsch.