Cornbread Salad

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4 plum tomatoes, chopped

1 green bell pepper, chopped

1/4 cup chopped fresh cilantro

Kosher salt

1 cup sour cream

1/4 cup mayonnaise

2 scallions, minced

Juice of 1/2 lime

1/4 teaspoon chili powder

2 cups crumbled cornbread

2 15-ounce cans black-eyed peas, drained and rinsed

1 cup frozen corn, thawed

1 cup shredded cheddar or Mexican-blend cheese