Combine the cream cheese and cheddar cheese in a bowl. Fold in the shredded chicken, roasted peppers, corn and scallions and season the mixture with salt and freshly ground black pepper.

In a second small bowl, mix the oil and chili powder together and set aside.

Cut the tortillas in half. Make one stuffed tortilla at a time. Start by rolling one half tortilla into a cone. While holding the cone in one hand, fill it with 2 tablespoons of the chicken and cheese mixture. Push the filling down into the bottom of the cone, leaving ½ inch of the cone empty at the top. Gently squeeze the cone to slightly flatten the cone into a puffed triangle. Lay the stuffed tortilla triangle seam-side down on a sheet tray or cutting board. Repeat with the remaining ingredients. Brush each one with the chili oil.

Pre-heat air fryer to 370°F.

In batches, air-fry the tortillas for 6 to 7 minutes until the tortillas are lightly browned and the filling is heated through.

Before serving, stack all the stuffed tortillas back into the air fryer and air-fry at 330°F for about 3 minutes to warm them all up.

Serve warm, with salsa.