My favorite locally-available pimento cheese (I’m in central NC) uses sharp white cheddar cheese and mustard in addition to mayo and various peppers (pimentos, black pepper, cayenne, and a bit of Tabasco). It’s spreadable but not goopy, and works wonderfully on sandwiches and burgers (try throwing a slice or two of tomato in with your grilled pimento cheese sandwich or burger - oy vey). This same joint also makes a jalapeno-cheddar spread that is like pimento cheese cranked up to 11 - very good but way more spicy.
I’d wager that 99% of the people who don’t like pimento cheese have only had the grocery store tub variety which is about 50% mayo. I find this kind to be gross and most of the people that I know stay away from it (in the same sense that they stay away from stuff like Vienna sausages). OTOH, I tried the “pimento cheese burger” at a Ruby Tuesday in Virginia and I didn’t like their kind, either - too chunky, with coarsely-shredded yellow cheddar, mayo, and only a little bit of pepper.
I really do think consistency is key: you want enough lube (mayo/mustard) to make it spreadable, but not so much that it turns into liquid when you expose it to heat.