Bring 5 cups of water to a boil. Add black-eyed peas, return to a boil, and cook for 8 minutes. Drain the peas. Mix the peas, bell pepper, scallions, jalapeño, cilantro and corn together in a large bowl. In a small bowl, mix the lime juice, vinegar, salt, pepper and red pepper. Whisk in the olive oil. Pour the dressing over the warm black-eyed peas and other vegetables. Taste for seasoning – you may want to add extra salt and pepper or red pepper, or maybe a little extra jalapeño. Let the salad sit for at least 30 minutes before serving, or keep it for a couple of days in the fridge.