Prepare Cheese Sauce: Combine low-fat cottage cheese, diced green chiles, taco seasoning, and Colby Jack cheese in a blender. Blend until smooth and creamy, adding water for a pourable consistency.

Cook Vegetables: Heat a skillet over medium heat, add frozen fire-roasted peppers and onions, and sauté for 5 minutes until softened.

Combine Filling: Add pulled rotisserie chicken, rinsed black beans, and fire-roasted corn to skillet. Stir and cook for 2-3 minutes.

Mix in Sauce: Remove skillet from heat and fold in cheese sauce until all filling is coated.

Assemble Burritos: Lay a tortilla flat, scoop filling onto center, and roll tightly, tucking in edges.

Grill Burritos: Cook assembled burritos seam-side down on a preheated griddle for 30-60 seconds on each side until golden brown.