Kim's Black-Eyed Pea Dip

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Three 15-ounce cans black-eyed peas, rinsed

10 ounces sharp Cheddar, grated 

1/2 cup finely chopped canned pickled jalapenos, juices reserved 

1/2 stick (4 tablespoons) unsalted butter, softened 

1/4 teaspoon garlic powder 

1 medium sweet onion, finely chopped 

Salt and freshly ground pepper 

Salt and freshly ground pepper

Corn chips, for serving