In a large mixing bowl, combine shredded cooked chicken, black beans, corn, shredded cheese, and jalapeño. Add chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.

Warm tortillas in a skillet over medium heat for about 30-60 seconds on each side.

Place a warm tortilla on a surface and spoon 2 tablespoons of filling onto the center. Fold the sides and roll tightly, sealing the edges with water.

In a skillet, heat enough oil to cover the bottom about ½ inch deep until it shimmers at 350°F (175°C).

Carefully place filled egg rolls into hot oil, frying for 3-4 minutes per side until golden brown.

Transfer to a plate lined with paper towels to drain excess oil.

Let the egg rolls cool for a few minutes before serving.