In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté diced red and green bell peppers along with red onion for 5-7 minutes, until softened and fragrant. Stir in black beans and corn, cooking for an additional 2-3 minutes until heated through, and remove from heat to let cool slightly.

Add 2 cups of shredded cooked chicken to the skillet, along with 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, and a pinch of cayenne pepper, salt, and black pepper. Stir well to combine and cook for another 2-3 minutes, until everything is well mixed and heated, then remove from the stove.

Lower the heat and stir in 1 cup of Monterey Jack cheese and 1 cup of Pepper Jack cheese until melted and creamy. Add in a handful of chopped fresh cilantro, mixing thoroughly. Let the filling cool slightly to make assembly easier.

Take an eggroll wrapper and lay it out in a diamond shape. Place about 2-3 tablespoons of the filling at the center, tuck the bottom corner up over the filling, fold in the sides, and roll tightly toward the top corner. Seal the edge with a little water to ensure it stays closed during frying.

In a mixing bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, ¼ cup buttermilk, 2 tablespoons lime juice, and a sprinkle of onion powder. Blend until smooth and creamy. Cover and refrigerate for at least 30 minutes to let the flavors meld beautifully.

Heat oil in a deep fryer or large pan to about 350-375°F. Carefully place the assembled eggrolls in batches into the hot oil, frying each side for 2-3 minutes until they turn golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to absorb excess oil.

Plate the hot, crispy Chili's Southwest Eggrolls and serve immediately alongside your creamy ranch dipping sauce.