In a large mixing bowl, combine the shredded chicken, black beans, corn, cheese, diced jalapeño (if using), chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until incorporated.

Warm each tortilla in a skillet over medium heat for about 15-20 seconds on each side.

Lay a warm tortilla flat, place approximately 2 tablespoons of filling in the center, fold sides, and roll tightly, using water to seal if necessary.

Heat oil in a deep frying pan or pot until shimmering at around 350°F.

Carefully add the egg rolls in batches to the hot oil, frying for about 3-4 minutes per side.

Remove fried egg rolls with a slotted spoon and transfer to paper towels to drain excess oil.

Alternatively, arrange on a greased baking sheet, spray tops lightly, and bake at 425°F for 20-25 minutes, flipping halfway.

Let the cooked egg rolls cool for a few minutes on a wire rack before serving.