Whisk avocado oil, rice vinegar, lime juice, garlic, garlic powder, salt, sugar, cumin, paprika, and chipotle together in a large bowl and set aside until needed.
Rinse diced onion well under cold water; drain well.
Add bell peppers, roasted red peppers, jalapenos, black beans, black-eyed peas, corn, and tomato to the bowl of dressing. Add red onion, stir well, cover, and refrigerate for 2 to 12 hours, tossing occasionally.
Before serving, stir in cilantro. Season to taste with salt. Serve with tortilla chips.
