In a large mixing bowl, coat tater tots with 2 tablespoons olive oil, cumin, chili pepper, green goddess seasoning, and salt and pepper. Bake for 35 minutes.
Remove all of the skin and bones from the rotisserie chicken. Chop veggies. Shred cheese if needed.
Combine buffalo sauce, mayo, cream cheese, and ranch seasoning packet. Use a hand mixer to beat the mixture together.
Add 1 cup of Colby jack cheese, ½ cup of mozzarella cheese and pulled chicken. Use a rubber spatula to fold the mixture together. Fold in diced celery and carrots.
Once the tots are finished baking. Remove them from the baking sheet and arrange half of the tots in a buttered (greased) skillet.
Top the tots with the remaining ½ of Colby Jack cheese, then layer on half of the buffalo chicken mixture on the tots and repeat.
Bake for 25-30 minutes at 350°F or until the buffalo chicken dip is hot and cheese is melted.