Heat olive oil in a nonstick skillet over medium-high heat. Once hot, add bell pepper and cook 5-6 minutes or until tender. Add corn and beans and cook 2-3 minutes or until heated through.
Meanwhile, place shredded rotisserie chicken in a microwave safe bowl. Drizzle with the BBQ sauce and microwave 1½ to 2 minutes or until heated through.
In a small bowl, mix the yogurt, cilantro, and lime juice until well-combined.
In each tortilla, place about 1½ ounces chicken with ⅓ cup bean mixture and top with 1 tablespoon yogurt.