In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced red bell pepper, green onions, jalapeno, corn, black beans, and chopped spinach. Sprinkle in the ground cumin, chili powder, salt, and cayenne pepper. Cook for 3-4 minutes until the vegetables are softened and tender.

Transfer the sautéed vegetables into a mixing bowl and let them cool slightly. Add in shredded cooked chicken, chopped cilantro, and shredded Monterey Jack cheese. Mix until well combined.

Lay an egg roll wrapper with one corner facing you. Place about 1/4 cup of the filling mixture in the center. Fold the bottom corner up and over the filling, then tuck in the sides. Roll it tightly, sealing the edge with a little water.

Heat vegetable oil in a deep pot or fryer to 375°F. Carefully drop in the eggrolls, cooking them in batches for 3-4 minutes until golden brown.

In a blender, combine ranch dressing, mashed avocado, buttermilk, lime juice, garlic powder, and onion powder. Blend until smooth.

Transfer the eggrolls to a plate lined with paper towels. Serve the hot eggrolls immediately with the creamy dipping sauce.