In a bowl, mix together the cream cheese and grated Cheddar cheese until well combined.

Fold in the shredded cooked chicken, roasted peppers, corn kernels, minced jalapeño pepper, and chopped scallions.

Season the mixture with salt and freshly ground black pepper to taste.

In a separate small bowl, mix together the canola or olive oil and chili powder.

Set aside.

Cut each tortilla in half.

Working with one half at a time, roll each half into a cone shape.

Holding the cone in one hand, fill it with about 2 tablespoons of the chicken and cheese mixture, pressing it down gently to fill the bottom of the cone.

Slightly flatten the cone to form a puffed triangle shape.

Place the stuffed tortilla triangle seam-side down on a sheet tray or cutting board.

Repeat with the remaining tortilla halves and filling.

Brush each stuffed tortilla triangle with the chili oil mixture.

Preheat the air fryer to 190°C (375°F).

In batches, air-fry the stuffed tortillas for 6 minutes, or until lightly browned and the filling is heated through.

Once all batches are cooked, stack the stuffed tortillas back into the air fryer and air-fry at 165°C (330°F) for up to 3 minutes to warm them all through.

Serve the hot chicken stuffed tortillas with salsa on the side, if desired.