Place chipotle peppers in small bowl; cover with warm water. Let stand 30 minutes. Drain and dice.
In a large bowl combine chipotle peppers, lime juice, olive oil, cumin, chili powder, allspice, pepper and salt to blend thoroughly.
Add peas, corn, rice, tomatoes, bell pepper, green onions and cilantro. Toss thoroughly to coat. Salad can be covered and refrigerated, or served immediately. Serve on crisp salad greens with baken tortilla chips, if desired. Serves 6.