In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined.

Heat a large skillet over medium heat. Place one tortilla in the skillet for about 30 seconds to warm it up, then flip it over and add ¼ of the chicken mixture to the center of the tortilla.

Sprinkle ¼ cup of shredded cheese over the chicken mixture. Fold in the sides of the tortilla and then roll it up from the bottom to the top to enclose the filling. Repeat this process with the remaining tortillas and filling.

Place the rolled burritos seam-side down in the skillet. Cook for 2-3 minutes on each side until the tortillas are golden brown and crispy.

Remove the burritos from the skillet and let them cool for a few minutes. Cut in half if desired, and serve with sour cream and chopped cilantro on top.