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

Warm tortillas in a skillet over low heat for about 20-30 seconds per side to make them pliable.

Place a warm tortilla on a surface and spoon about 2 tablespoons of the filling mixture into the center.

Fold the sides of the tortilla over the filling, then roll from the bottom up to encase the filling securely.

Heat oil in a deep skillet or frying pan over medium heat to 350°F (175°C) or preheat your oven to 425°F (220°C) for baking.

Carefully place rolled egg rolls into hot oil, cooking for about 3-4 minutes on each side until crispy and golden brown. Alternatively, bake on a sheet for 20-25 minutes.

Lift egg rolls out of the oil and place on a paper towel-lined plate to drain excess oil.

Let egg rolls cool for a few minutes before serving.