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For the dressing: In a large bowl, whisk together the red wine vinegar, Worcestershire sauce, chili powder, cumin, black pepper, garlic, lime zest and juice, and 1 teaspoon of the salt. Whisking vigorously, stream in the oil and mix until well combined.
For the pasta salad: Bring a large pot of salted water to a boil over high heat.
In a medium skillet, cook the sausage over medium heat until browned and lightly crisp, 3 to 5 minutes. Remove from the skillet and set aside.
Cook the pasta 1 minute longer than the package directs. Drain, rinse with cold water, and let cool.
To the dressing, add the black-eyed peas, tomatoes, cilantro, corn, bell pepper, jalapeño, red onion, cheese, pasta, sausage, and the remaining 1 teaspoon salt. Fold to combine.
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