In a large mixing bowl, combine the shredded rotisserie chicken with softened cream cheese, sharp cheddar cheese, black beans, sweet corn, and drained diced tomatoes. Sprinkle in the taco seasoning and fold in the fresh pico de gallo. Mix everything well until fully combined.

Lay out the flour tortillas on a clean surface, warming them briefly in the microwave if they seem stiff. Place about a cup of the chicken filling in the center of each tortilla, ensuring even distribution. Fold in the sides and roll from the bottom tightly to form a burrito.

Set your air fryer to 400°F and allow it to preheat for about 3-5 minutes. Lightly spray the outside of each burrito with cooking spray.

Carefully place the burritos in the air fryer basket in a single layer, ensuring they do not touch. Cook for 5 minutes until the bottom is golden and crispy. Flip each burrito over, spray the other side with cooking spray, and cook for an additional 5 minutes.

Once cooked, remove the burritos from the air fryer and let them cool for a minute. Slice them in half to reveal the deliciously creamy filling. Serve warm with extra pico de gallo on the side and a dollop of sour cream.