In a medium skillet, heat a tablespoon of olive oil over medium heat. Add corn and cook for 8-10 minutes until charred. Remove from heat and let cool.

In a jar or mixing bowl, combine lime juice, lime zest, olive oil, chili powder, cumin, smoked paprika, honey, salt, and black pepper. Shake or whisk until well combined.

In a large bowl, toss together the cooled corn, black-eyed peas, black beans, tomatoes, bell peppers, and red onion. Add minced jalapeño if desired.

Add cilantro and gently mix to combine.

Drizzle the chili-lime dressing over the salad and toss gently to coat evenly.

Cover and refrigerate for at least 20 minutes to allow flavors to meld.

Serve with tortilla chips and lime wedges.