In a large bowl, add black-eyed peas, 4 ½ teaspoons kosher salt, baking soda, and 4 ¼ cups water. Soak for at least 8 hours or up to 12 hours at room temperature. Drain and rinse peas, discarding soaking water; set aside.

In a large pot, heat oil over medium heat until shimmering. Add onions, cook, stirring occasionally, until starting to brown, about 4 minutes. Add garlic, and cook, stirring constantly, until fragrant and starting to brown, about 2 minutes.

Add stock, remaining ½ teaspoon kosher salt, crushed red pepper, bay leaf, and drained peas to pot. Bring mixture to a boil over medium-high heat. Reduce heat to low, and simmer, covered, stirring occasionally, until peas are tender, 30 to 40 minutes.

Drain peas, and spread evenly over a baking sheet. Discard or compost onion, garlic, and bay leaf. Let cool to room temperature, about 15 minutes.

In now-empty pot, cover corn with cold water. Set over high heat and bring to 180°F (82°C). Immediately cover and turn off the heat. Let stand for at least 10 and up to 25 minutes. Drain, rinse with cold water, and let sit until cool enough to handle, about 10 minutes.

As corn cools, in a medium bowl, whisk together oil, vinegar, lime zest and juice, salt, cumin, chili powder, garlic powder, and honey until well combined; set aside.

Invert a small bowl in a larger bowl. Working with one corn cob at a time, place one end of cob on inverted, smaller bowl. Then, using a sharp chef's knife, cut downward, as close to the base of the kernels as possible. Rotate the ear of corn, and repeat the cut until all the kernels have been removed. Discard or compost cobs or reserve for stock. Repeat with remaining ear of corn.

Add cherry tomatoes, bell peppers, onion, cilantro, roasted peppers, and jalapeño to large bowl with corn. Add black-eyed peas and dressing, toss to combine. Let stand, uncovered, at room temperature, until flavors meld, about 15 minutes. Garnish with cilantro leaves. Serve with lime wedges and tortilla chips.