In a large skillet over medium heat, drizzle in a tablespoon of olive oil. Sauté the chopped red bell pepper, green bell pepper, and red onion for about 5–7 minutes.

Stir in one cup of black beans and one cup of corn into the sautéed vegetables for 2–3 minutes.

Add 1 cup of shredded cooked chicken breast, 1 teaspoon of chili powder, 1 teaspoon of cumin, and ½ teaspoon of garlic powder. Stir and cook for an additional 2–3 minutes.

Lower the heat and mix in ½ cup of Monterey Jack cheese and ½ cup of Pepper Jack cheese. Stir until the cheeses melt, about 2 minutes.

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

Lay out the eggroll wrappers. Place about 2 tablespoons of the cooled filling near the center and roll tightly.

In a mixing bowl, whisk together ½ cup of mayonnaise, ¼ cup of sour cream, and lime juice until smooth. Refrigerate for at least 30 minutes.

Heat oil in a deep pot to 350–375°F and fry the eggrolls for about 2–3 minutes per side until golden brown.

Arrange fried eggrolls on a serving platter and enjoy with the dipping sauce.