1-First Step: Gather all ingredients and set up a clean cutting board. Shred the cooked chicken if not pre-shredded. Dice the bell pepper, mince the jalapeño, chop cilantro, and slice green onions. This mise en place keeps things smooth.

2-Second Step: In a large skillet over medium heat, warm 2 tablespoons vegetable oil. Add diced bell pepper, corn, black beans, and jalapeño. Sauté for 4-5 minutes until veggies soften and release aromas. Stir in cumin, chili powder, salt, and pepper. Cook 1 more minute to bloom spices.

3-Third Step: Remove skillet from heat. Mix in shredded chicken, cheese, cilantro, and green onions. Stir until cheese starts melting and everything coats evenly. Taste and adjust seasoning. Let the mixture cool for 10 minutes; hot filling tears wrappers.

4-Fourth Step: Lay out egg roll wrappers on a dry surface. Place 1/4 cup filling in the center of each. Fold bottom corner over filling, then sides inward. Roll tightly upward, sealing the top edge with a dab of water. Press to seal securely. Repeat for all wrappers.

5-Fifth Step: Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (use a thermometer for accuracy). Test with a wrapper scrap; it should bubble immediately. Fry 3-4 egg rolls at a time for 2-3 minutes per side until golden brown. Avoid overcrowding to maintain temperature.

6-Sixth Step: Transfer fried rolls to a paper towel-lined plate to drain excess oil. Hold warm in a 200°F oven if making batches.

7-For air fryer southwest chicken egg rolls: Preheat air fryer to 375°F. Brush rolls lightly with oil. Air fry 8-10 minutes, flipping halfway, until crispy.

8-For baked southwest chicken egg rolls: Preheat oven to 400°F. Place rolls on a parchment-lined baking sheet, brush with oil. Bake 15-20 minutes, flipping once.

9-Final Step: Serve hot with salsa, guacamole, or ranch dip. Garnish with extra cilantro. Pair with a refreshing drink for full enjoyment.