In a large bowl, combine the cooked chicken, black beans, corn, red bell pepper, onion, cumin, chili powder, garlic powder, smoked paprika (if using), salt, and pepper. Mix well to combine.

1. Place the flour tortillas on a clean surface. Spoon 2-3 tablespoons of the filling mixture in the center of each tortilla.
2. Sprinkle a generous amount of shredded cheese over the filling.
3. Fold the sides of the tortilla inward, then roll it up tightly to form an egg roll shape. Seal the edge with a little water if needed.
4. If frying: Heat oil in a large skillet over medium heat. Once hot, add the egg rolls, seam side down, and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from the pan and place on a paper towel to drain excess oil.
5. If baking: Preheat your oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper. Brush the egg rolls with olive oil to help them crisp up. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
6. Serve with dipping sauces like ranch, salsa, or guacamole.