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Heat oil in a 10-inch cast-iron skillet over medium-high. Add sausage; cook, stirring occasionally, until browned, about 8 minutes. Remove from heat; discard drippings. Set aside 1 ½ tablespoons cooked sausage for topping; leave remaining sausage in skillet.
Return skillet to stove over medium-high heat; add pepper jelly. Cook, stirring constantly, until jelly melts and coats sausage, about 25 seconds. Remove from heat; spread sausage mixture in an even layer in bottom of skillet.
Place black-eyed peas in a small bowl; mash with a fork until no whole peas remain. (If needed, add 1 tablespoon water to make peas easier to mash.) Spoon mashed black-eyed peas over sausage; spread in an even layer with the back of a spoon. Set aside 2 tablespoons corn; sprinkle remaining corn and ¼ teaspoon kosher salt over black-eyed pea layer. Spread cream cheese over corn; spread chowchow over cream cheese. Set aside 1 tablespoon tomatoes; sprinkle remaining tomatoes and ¼ teaspoon kosher salt over chowchow. Spread pimiento cheese over tomatoes. Top with reserved sausage, corn, and tomatoes. Garnish with scallions; serve with tortilla chips.