Heat a drizzle of olive oil in a large skillet over medium heat. Sauté the diced red and green bell peppers along with the red onion for about 5-7 minutes until they're softened and fragrant.

To the skillet, add the rinsed black beans and corn, stirring for an additional 2-3 minutes. Mix in the cooked chicken, Monterey Jack cheese, and Pepper Jack cheese, ensuring they melt and create a cohesive filling. Stir in the spices and remove from heat, then fold in fresh cilantro.

Transfer the filling to a bowl and allow it to cool slightly, about 10 minutes.

Set out the eggroll wrappers. Place a spoonful of the filling near the center of each wrapper. Fold the bottom up over the filling, then fold in the sides and roll tightly, sealing the edges with water.

In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, lime juice, and onion powder until smooth. Refrigerate for at least 30 minutes.

In a deep pot, heat vegetable oil to 350-375°F. Carefully drop in a few eggrolls at a time, frying for 2-3 minutes on each side until golden brown.

Once golden brown, drain the fried eggrolls on paper towels. Serve them hot with your chilled dipping sauce.