In a large skillet, heat the canola, avocado, or grapeseed oil over medium heat. Add the cubed chicken breast and cook until fully cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
Once the chicken is cooked, add the frozen or fresh corn, minced red bell pepper, minced green onion, chili powder, garlic powder, salt, cumin, and paprika. Sauté for another 3-4 minutes until the vegetables are tender and the spices are fragrant.
Remove the skillet from the heat and stir in the drained black beans, chopped spinach, and minced cilantro. Mix until well combined. Allow the mixture to cool slightly.
Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the filling onto the lower third of the tortilla. Sprinkle with a tablespoon of grated cheese. Fold in the sides and roll it up tightly, starting from the bottom. Repeat this process with the remaining tortillas and filling.
For frying, heat canola oil in a deep skillet over medium-high heat. Fry the egg rolls in batches until golden brown on all sides, about 3-4 minutes per side. For baking, preheat the oven to 400°F (200°C). Place the egg rolls on a parchment-lined baking sheet, brush with a little oil, and bake for 20-25 minutes or until crisp and golden.
