In a large mixing bowl, add the cream cheese, corn, garlic, green chilis, and Mexican cheese. Beat with a hand mixer until well combined.

Spread a couple of spoons of the cream cheese mixture over the sliced cheese.

Starting on one end, roll up the chicken as tight as you can without squishing out the filling.

Use toothpicks to close the chicken.

In a large shallow dish, combine the salt, pepper and flour. In a separate dish, add the beaten eggs. In a third dish, add the breadcrumbs.

Roll one chicken roll in the flour mixture, then roll in the eggs, and lastly in the bread crumbs.

Place the breaded rolls in the air fryer, making sure the rolls are not packed too closely together. You may need to do a second batch.

Spray the rolls with nonstick cooking spray, then place the air fryer basket back into the air fryer and set at 375° for 10 minutes.

Flip the rolls over and spray with the nonstick cooking spray. Return to the air fryer and cook for another 15 - 20 minutes. Use a meat thermometer to check for doneness. Temperature should reach 165° when chicken is probed in the middle of the roll.

Remove and serve immediately with your favorite side dish. Remember to remove the toothpicks before serving.