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For cowboy butter, add butter, garlic, parsley, Dijon, lemon juice, chives, paprika, salt, black pepper, thyme, chili powder, and red pepper flakes to a bowl, and stir until well combined. Store butter in an airtight container in the refrigerator.
For cabbage, melt 3 tablespoons prepared cowboy butter in a large pan over medium heat. Add cabbage, corn, red onion, and bell pepper, and toss until well coated. Cover, and cook, stirring occasionally, until cabbage is tender, but still a bit firm, 8 to 12 minutes.