Sauté Vegetables: In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the diced red bell pepper and sauté for 3-4 minutes until tender. Stir in green onions, jalapeño, corn, black beans, spinach, cumin, chili powder, salt, and cayenne. Cook for an additional 2-3 minutes, then remove from heat.

Prepare Filling: Transfer the vegetable mixture to a mixing bowl. Fold in the shredded chicken, chopped cilantro, and Monterey Jack cheese until combined.

Roll Egg Rolls: Lay an egg roll wrapper on a flat surface. Spoon about ¼ cup of the filling onto the wrapper, fold the bottom corner over the filling, tuck tightly, then fold in the sides and roll to seal. Use water to moisten the top corner. Repeat until all filling is used.

Fry Egg Rolls: Heat vegetable oil in a deep pot to 375°F (190°C). Add egg rolls in batches and fry for 3-4 minutes until golden brown. Use a slotted spoon to transfer to a plate lined with paper towels.

Make Dipping Sauce: In a bowl, combine ranch dressing, mashed avocado, buttermilk, lime juice, garlic powder, and onion powder. Mix until smooth and creamy.

Serve: Arrange fried egg rolls on a platter with the dipping sauce on the side. Serve hot for maximum crunch and flavor.