Preheat your oven to 375°F. Season the chicken breasts on both sides with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes.

Shred the cooked chicken using two forks. Warm tortillas in the microwave for 15-20 seconds or heat them individually on a griddle for about 10 seconds per side.

Lay out the warm tortillas and divide the shredded chicken, black beans, corn, cheese, red onion, and cilantro evenly among them. Place the filling in a line across the center, leaving about 1 inch of space on the ends and 2 inches at the top and bottom.

Roll each tortilla tightly by folding in the sides first, then rolling from bottom to top. Place them seam-side down on a baking sheet lined with parchment paper.

Bake at 375°F for 10-15 minutes until lightly golden and cheese is melted throughout. Serve immediately with Greek yogurt and salsa on the side.