Step 1: Craft the Flavor-Packed Fiesta Filling
In a large mixing bowl, combine the softened cream cheese, lime juice, taco seasoning, cumin, garlic powder, and smoked paprika. Stir vigorously with a spatula until completely smooth and the spices are fully incorporated. This forms your flavor base. To this base, add the shredded chicken, 1 cup of the Mexican blend cheese (reserve ½ cup for topping), drained green chiles, thawed corn, diced red bell pepper, chopped cilantro, and sliced green onions. Gently fold everything together until the chicken and vegetables are evenly coated in the creamy, spiced cheese mixture. Taste and adjust seasoning with salt and pepper. Set aside while you prepare the dough.

Step 2: Prepare the Crescent Dough Canvas
Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper. Open one can of crescent roll dough. DO NOT separate the triangles along the perforations. Instead, unroll the dough into one large rectangle. Firmly press the diagonal perforated seams together with your fingers to seal them, creating one solid, seamless sheet of dough. Repeat with the second can of dough on a separate work surface or a second piece of parchment.

Step 3: Spread and Distribute the Filling
Divide the prepared fiesta chicken filling evenly between the two dough rectangles. Using an offset spatula or the back of a spoon, spread the filling into a thin, even layer over each rectangle, leaving a bare ½-inch border around all edges. This border is crucial for a clean seal. Sprinkle the remaining ½ cup of shredded Mexican cheese evenly over the filling on both rectangles.

Step 4: Roll, Seal, and Slice into Spirals
Starting from one of the longer sides of a dough rectangle, carefully and tightly begin to roll the dough and filling into a log, like a jelly roll. Use the parchment paper to help lift and guide the roll. Once fully rolled, gently pinch the final seam and the ends to seal in the filling. Carefully transfer the log, seam-side down, to one side of the prepared baking sheet. Repeat with the second dough rectangle, placing it on the other side of the baking sheet with ample space between them.

Step 5: Glaze, Score, and Season
Using a sharp serrated or paring knife, make very light, shallow scores across the top of each log at 1-inch intervals. This indicates where you will cut after baking and helps steam escape. Do not cut all the way through. Brush the top and sides of each log generously with the melted butter. Then, sprinkle the tops evenly with the everything bagel seasoning or your chosen topping for added flavor and visual appeal.

Step 6: Bake to Golden-Brown Perfection
Place the baking sheet in the preheated oven. Bake for 18-23 minutes, or until the dough is puffed and a deep, golden brown all over. The filling should be hot and bubbly (you might see some cheese peeking out). Oven temperatures vary, so start checking at 18 minutes.

Step 7: Slice, Garnish, and Serve with Dipping Fiesta
Remove the baked logs from the oven and let them cool on the baking sheet for exactly 5 minutes. This short rest allows the filling to set slightly, making for cleaner slices. Using a sharp bread knife, slice through the logs at the pre-scored marks, creating individual roll-ups. Transfer them to a serving platter. Garnish with additional chopped cilantro and serve immediately while warm and flaky, with an abundant array of dipping sauces like pico de gallo, sour cream, and guacamole on the side