In a large bowl, whisk together the mayonnaise, lime juice, chipotle peppers, adobo sauce and salt.
Add the chicken, corn, black beans, red peppers, cilantro and shredded cheese. Mix well until combined.
Add about 1/4 cup of the filling to each egg roll wrapper. Using the video tutorial as a guide, wrap the egg rolls, sealing the outside edge with water.
Place the egg rolls in a single layer in your air fryer basket. I had to fry mine in two batches.
Brush the egg rolls very lightly with vegetable oil. Cook at 350 degrees F for 5 minutes.
Open the air fryer. Use tongs to flip the egg rolls. Brush the other side with vegetable oil. Cook at 350 for an additional 5 minutes, or until the outsides are nicely browned.
Serve the egg rolls with guacamole salsa.