The serrano chile, or chile verde as its commonly referred to in Mexico (despite the fact that most of the chiles here are green) are fairly small and thin, like a stretched-out jalapeño. With a rating of ten to twenty-five thousand Scoville units, the serranos are some of Mexico's hotter chiles. They are often used for their characteristic bright and spicy flavor.
Serrano chiles are available fresh; they don't come dried or pickled (as far as I've ever seen - and I do look). Serranos can be used raw, but that's probably a little intense for most people. Serranos can be boiled, charred (for more flavor), or chopped up and sauteed. They aren't that hot, so they don't really need to be deveined or seeded (although if you are chile sensitive, do what you got to do). The best use for serranos (that I've found so far) is salsa. I wouldn't make a salsa without them!
Fresh serranos are available in any supermarket, market or tianguis (moving markets that spend specific days in specific places) in Mexico. As for the United States (at least in Queens and central Jersey), serrano chiles are just as easy to find in any major supermarket.
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