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

To make the flour tortillas pliable, heat a skillet over medium heat. Place one tortilla in the skillet for about 30 seconds on each side until just warmed.

Once the tortillas are warm, lay one flat on a clean surface. Scoop about 2 tablespoons of the prepared filling and place it in the center of the tortilla.

Fold the sides of the tortilla inward over the filling, then roll it tightly from the bottom up to enclose the filling.

In a large pot or deep frying pan, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). If baking, preheat the oven to 425°F (220°C).

Carefully place the rolled Southwest Egg Rolls into the hot oil, cooking for 3 to 4 minutes on each side until golden brown and crispy. If baking, spray lightly with cooking spray, and bake for 20-25 minutes.

Once cooked, remove the egg rolls from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Let the egg rolls cool for about 5 minutes before serving.