In a large mixing bowl, combine the cooked chicken, black beans, corn, shredded cheese, diced jalapeño, chili powder, cumin, garlic powder, onion powder, and a pinch of salt and pepper. Mix well.

Heat a skillet over medium-low heat. Place the flour or corn tortillas in the skillet for about 30 seconds on each side until warm and flexible.

On a warm tortilla, spoon about 2 tablespoons of the filling mixture into the center. Spread it slightly, leaving space around the edges.

Fold the sides of the tortilla over the filling and roll it up tightly, sealing the edges with a little water if needed.

In a frying pan, heat enough oil to cover the bottom, about 1/4 inch deep, over medium-high heat until shimmering.

Add the rolled Southwest Egg Rolls to the hot oil, cooking for about 3-4 minutes on each side until golden brown and crispy.

Transfer the cooked egg rolls to a plate lined with paper towels to absorb excess oil. Allow to cool for a few minutes before serving.