Heat olive oil in a large skillet over medium heat.

Add diced red bell pepper, green bell pepper, red onion, and jalapeño (if using). Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.

Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes.

Add shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes.

Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese is completely melted.

Remove from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.

Lay out a clean, dry surface. Have eggroll wrappers, cooled filling, and a small bowl of water readily available.

Place one eggroll wrapper on your work surface in a diamond shape, with one point facing you.

Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.

Fold the bottom corner of the wrapper over the filling, tucking it tightly. Then, fold in the left and right corners towards the center, creating an envelope shape.

Brush the top corner of the wrapper with a little water. Roll the eggroll tightly away from you, sealing the edge with the water.

Repeat steps 2-5 with the remaining eggroll wrappers and filling.

In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.

Stir in the chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.

Mix all the ingredients thoroughly until well combined. Taste and adjust the seasonings as needed.

Cover the bowl and refrigerate the dipping sauce for at least 30 minutes to allow the flavors to meld together.

Pour enough vegetable oil into a large, deep pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C).

Carefully place the eggrolls into the hot oil, being careful not to overcrowd the pot. Fry in batches of 3-4 eggrolls at a time to maintain the oil temperature.

Fry the eggrolls for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.

Use a slotted spoon or tongs to remove the fried eggrolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.

Serve the Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce.