Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced red bell pepper and sauté for about 2–3 minutes until soft. Toss in chopped green onions, minced jalapeño, corn, black beans, thawed spinach, ground cumin, chili powder, salt, and cayenne pepper, cooking for an additional 3–4 minutes.

Transfer the vegetable mixture into a large bowl, allowing it to cool slightly. Add shredded chicken, chopped cilantro, and shredded Monterey Jack cheese, mixing until combined.

Lay an egg roll wrapper flat on a clean surface. Spoon approximately 1/4 cup of the filling onto the center, fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing edges with a water-dampened finger.

In a deep skillet or fryer, heat oil to 375°F (190°C) for frying. Add the eggrolls in batches, frying for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

To prepare the dipping sauce, blend together ranch dressing, ripe smashed avocado, buttermilk, fresh cilantro, lime juice, salt, garlic powder, and onion powder until smooth.

Serve the eggrolls hot alongside the avocado ranch dipping sauce.