In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to a plate.

In the same skillet (add a touch more oil if needed), add the diced red bell pepper and red onion. Sauté for 4-5 minutes until softened. Add the black beans, corn, and jalapeño (if using) and cook for another 2-3 minutes until heated through.

Return the cooked chicken to the skillet with the vegetables. Add the fresh lime juice and chopped cilantro. Stir everything together until well combined and heated through. Taste and adjust seasoning if needed. Remove from heat.

Warm the tortillas according to package directions (microwave for 20 seconds or heat in a dry skillet). Place a warmed tortilla on a clean surface. Sprinkle about 1/4 cup of shredded cheese down the center. Top with a generous scoop (about 1 cup) of the chicken and vegetable mixture.

Fold the sides of the tortilla inward over the filling, then tightly roll from the bottom up, tucking the filling in as you go to form a secure wrap.

For a crispy exterior, heat a clean skillet or panini press over medium heat. Lightly spray or brush the outside of the wrap with oil and cook for 2-3 minutes per side, or until golden brown and the cheese is fully melted. Alternatively, serve immediately without crisping.