Heat a 10" skillet then add the butter and stir until melted. Add in the red onion, jalapeno and the chopped bell peppers and saute for about 4-5 minutes until the onions start to get translucent.
Add the okra and stir for another 2-3 minutes and then add the corn kernels, thyme, oregano and salt and pepper. Stir about 3-4 minutes until corn looks done but still crisp. Stir in the cream and mix thoroughly.