Pat the chicken dry with paper towels, then cut it into small, bite-sized pieces. In a mixing bowl, combine the chicken with olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.

Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet, cooking it for about 7–9 minutes or until fully cooked through.

Reduce the heat to low, pour in the buffalo wing sauce, and add the butter. Stir until melted and creamy for 2–3 minutes.

In a bowl, combine the cheeses, sour cream, green onions, cilantro, and jalapeño. Fold in the buffalo chicken mixture.

Warm the cooked rice and prepare the toppings.

Warm each flour tortilla in a dry skillet for about 15–20 seconds per side.

Layer the tortilla with rice, chicken mixture, black beans, corn, lettuce, red onion, and tomato. Optionally sprinkle extra cheese and drizzle ranch or buffalo sauce.

Fold the tortilla in and roll it tightly to secure filling.

Optionally, grill the burritos seam-side down until golden brown for 2–3 minutes.

Slice each burrito in half and serve warm with sauces on the side.