Cut the jalapeno in half, remove the seeds, and dice into small pieces.
Add the cream cheese, sour cream, and seasonings to a small bowl, and mix well to combine.
Spread ¼ of the mixture onto each tortilla.
Sprinkle and layer the chicken, cheese, black beans, tomatoes, corn and jalapeno. Onto each tortilla.
Start from one end, and tightly roll the tortillas.
Wrap the rolled tortillas in plastic wrap, and refrigerate for 1 hour.
Cut off the ends, discard (or eat), and slice into one-inch pieces.
Arrange flat on a platter to serve.