Pre-heat the oven to 350 degrees. Set aside a 9x13 baking dish.
Cook lasagna noodles according to package instructions. Rinse, drain and lay out to dry individually on parchment paper.
While the water is boiling for step one, combine the cream cheese and yogurt in a mixing bowl and stir until well combined. Add 3 teaspoons of the chili powder, 1 teaspoon of the cumin, ½ teaspoon of the garlic powder and the 1 teaspoon of onion powder and mix well. Mix in the shredded chicken, black beans and corn and stir until combined. Set aside.
In a separate mixing bowl, combine the crushed fire-roasted tomatoes and tomato sauce with the remaining 3 teaspoons of chili powder, teaspoon of cumin, teaspoon of garlic powder, salt and oregano and stir together. Set aside.
When the noodles are no longer wet and are cooled enough for you to touch them, spoon 1/3 cup of chicken filling from the first mixing bowl onto each noodle and spread evenly down the middle of the noodle. Starting with one end, roll each noodle over the filling until it forms a complete roll.
Spread about ¾ cup of the tomato sauce from the second mixing bowl across the bottom of the baking dish from step 1. Place each of the 8 lasagna rolls seam-side down on top of the sauce in the dish. Spoon the remaining tomato sauce over the top of the lasagna rolls and sprinkle the shredded cheddar over the tops. Cover the dish with aluminum foil and bake for 40 minutes until heated through.