In a large skillet, heat olive oil over medium heat. Add diced red and green bell peppers, and red onion. Sauté for about 5-7 minutes until softened.

Stir in drained black beans and corn, cooking for another 2-3 minutes. Add cooked chicken, chili powder, cumin, garlic powder, and cayenne pepper. Mix well.

Lower heat to medium-low, sprinkle Monterey Jack and Pepper Jack cheese over the mixture, stirring until melted. Remove from heat, fold in cilantro.

Lay an eggroll wrapper on a clean surface. Spoon about 1/4 cup of filling onto the wrapper, fold over the corner, roll it up tightly, sealing edges with water.

In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, lime juice, and onion powder until smooth. Refrigerate for at least 30 minutes.

Heat oil in a deep fryer or heavy pot to 350-375°F. Fry eggrolls for about 2-3 minutes per side until golden brown. Remove and drain on paper towels.

Serve the eggrolls on a platter with the chilled dipping sauce for an enjoyable appetizer experience.