In a large skillet, melted butter on medium-high heat.
Add the fresh corn to the pan and cook for 3 minutes. Add the red bell pepper and green onions to the pan. Cook for an additional 3 minutes. Season with salt, pepper, and fresh thyme and cook on medium-low heat for an additional 4 minutes.
I highly recommend using fresh sweet corn cut off the cob, but in a pinch you can use frozen or canned.