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In a large soup pot over medium heat, warm the butter. Add half of the onion, stirring occasionally until soft, about 10 minutes.
Add the peas and enough water to cover the peas by about an inch. Increase heat to high, bringing the contents to a rapid boil. Cook, partially covered, for 10 minutes.
Add 2 teaspoons salt and enough water to cover the peas again with about an inch of water. Reduce heat to maintain a gentle simmer; cook until the peas are soft, about 30 minutes.
Drain and set aside to cool. (Peas can be cooked in advance and refrigerated.)
In a bowl, combine the tomatoes, remaining onion, corn, bell pepper, avocado, jalapeño, and cilantro.
Add the lime juice, cumin, salt, and pepper. Add the peas; stir gently to mix. Taste and adjust seasonings.
Rest for at least 15 minutes before serving to let the flavors meld. Serve with tortilla chips.