Microwave chicken breasts for 5 minutes (8 minutes if frozen) and immediately dunk in cold water to stop cooking. When cool, shred the chicken with your hands into little pieces. Saute with onion, garlic and taco seasoning until reduced and ready to serve like you would in a normal taco.
Pulse cheese, red pepper and jalepeno in food processor until well mixed. Put into large mixing bowl.
Add finished chicken mixture to food processor and pulse until well chopped but not blended smooth. I give it 5 or 6 good pulses.
Mix into cheese mixture along with black beans and corn. Mix well and add salt and pepper to taste.
Wrap filling into egg roll wrappers and deep fry each at 350 degrees for 2-3 minutes or until golden brown. Sit finished rolls on a paper towel.