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In a large skillet, heat the olive oil over medium heat. Add the 3 cups chicken, ½ teaspoon cumin ground, 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 2 cloves garlic, 1 jalapeno and1 red bell pepper. Cook about 5 minutes, or until mixture is warmed through and peppers are just tender.
Stir in the 1 cup frozen corn, 1 15 oz. can black beans, drained and rinsed, 1 cup sour cream, 4 ounces cream cheese and 1 tablespoon lime juice. Continue cooking and stirring until cream cheese is melted. Remove from heat and stir in the 1 cup shredded cheddar cheese, ¼ cup chopped green onions and ¼ cup chopped fresh cilantro.
Divide the mixture between the 6-8 large wraps or tortillas and sprinkle with 1 ½ to 2 cups tortilla strips, if desired. Roll up tightly and serve immediately.