Shred cooked chicken. In a large bowl, combine shredded chicken, softened cream cheese, Monterey Jack cheese, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until smooth and thoroughly combined.

Warm corn tortillas until pliable. Place 1.5-2 tablespoons of filling onto each warm tortilla, slightly off-center. Roll tightly and place seam-side down. Secure with a toothpick if necessary. Repeat for all tortillas.

Heat 1-1.5 inches of frying oil in a heavy-bottomed skillet or Dutch oven to 350-375°F (175-190°C). Carefully fry taquitos in batches for 2-3 minutes per side, until golden brown and crispy. Remove with tongs, drain excess oil on a paper towel-lined plate.

For baking, preheat oven to 400°F (200°C). Lightly brush or spray assembled taquitos with oil. Bake on a baking sheet for 15-20 minutes, flipping halfway, until golden and crisp.

For air frying, preheat air fryer to 375°F (190°C). Lightly spray taquitos with oil. Air fry for 8-12 minutes, flipping halfway, until golden and crispy.

Serve hot taquitos immediately with desired toppings such as sour cream, guacamole, salsa, fresh cilantro, and lime wedges.

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To restore crispiness, reheat in an air fryer or oven.