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1. Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
2. Once baked, remove the empanadas from the oven and let them cool slightly on a wire rack before serving.
3. In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
4. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
5. In a separate small bowl, whisk together the egg and cold water. Gradually add this mixture to the flour and butter mixture, stirring with a fork until the dough begins to come together.
6. Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes until the dough is smooth and elastic. Be careful not to over-knead.
7. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help the dough to relax and make it easier to roll out later.
8. In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
9. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
10. Stir in the shredded chicken, corn, ground cumin, paprika, chili powder (if using), salt, and pepper. Mix well to combine all the ingredients.
11. Cook the mixture for about 5-7 minutes, allowing the flavors to meld together. If the mixture seems dry, you can add a splash of chicken broth or water.
12. Remove the skillet from heat and stir in the chopped cilantro, if using. Allow the filling to cool while you prepare the dough.

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