In a large bowl, whisk the 1/3 cup of olive oil with the lime juice and balsamic vinegar. Season with salt and pepper. Add the grilled corn, black-eyed peas, red bell peppers, onion, cilantro and jalapeños and toss well. Season generously with salt and pepper. Cover and refrigerate for at least 1 hour or for up to 4 hours. Toss the black-eyed pea salad with the arugula and transfer to a platter just before serving.