In a large mixing bowl, combine the shredded cooked chicken, corn, black beans, chopped spinach, diced red bell pepper, and jalapeno if desired. Mix until evenly distributed.

Sprinkle the cumin, chili powder, salt, and black pepper over the filling mixture and fold in the Monterey Jack cheese.

Lay an egg roll wrapper on a clean surface and spoon 2-3 tablespoons of the filling into the center. Fold the bottom point over the filling, tuck in the sides, and roll tightly towards the top using water to seal.

For frying, heat oil in a skillet to 350°F. Fry egg rolls for 2-3 minutes on each side until golden. For baking, preheat oven to 425°F, place on a baking sheet, brush with oil, and bake for 15-20 minutes.

Remove from heat, allow to cool slightly, and serve hot with dipping sauces.