Whisk together avocado oil, rice vinegar, lime juice, minced garlic, garlic powder, salt, sugar, ground cumin, paprika, and chipotle in a large mixing bowl and set aside.
Rinse and drain all the ingredients that need it, like the diced red onion, black beans, and black-eyed peas, then add the bell peppers, roasted red peppers, jalapeños, corn, chopped tomato, and the rinsed onion to the bowl of dressing.
Stir everything together until evenly coated, then cover and refrigerate for at least 2 hours (or up to 12), giving it a quick toss now and then to help the flavors mingle.
Just before serving, mix in the freshly chopped cilantro, adjust the seasoning if needed, and serve the salad chilled.
