In a large mixing bowl, toss together, tomatoes, black beans, black eye peas, corn, poblano, red pepper, onion and cilantro. (Reserve avocado to add before serving.)
To make the dressing: In a small mixing bowl whisk together lime juice, salt, sugar, cumin, chili powder, garlic and onion powder and hot sauce. Slowly drizzle in the oil whisking constantly until slightly thickened.
Pour dressing over the rest of the ingredients. Mix well. Chill in an airtight container for 4 hours.
Mix avocado into the cowboy caviar just before serving as an appetizer with tortilla chips, a side dish or as a topping for salads and tacos.