Remove the husks and silks from the corn. Place the plastic cutting board in the half sheet. Using a sharp knife, cut the kernels from the cob. Reserve the cut corn and discard the cobs.
Heat the butter in a large skillet until hot and foaming.
Add the onion and garlic and cook just until soft and transparent.
Add the corn kernels and red bell pepper, stirring to coat the vegetables with the butter. Add the cayenne, salt and pepper. Cook over medium heat for 5 minutes, stirring often, and making sure the corn does not brown.
Sprinkle the flour over the corn, stir well to blend, and cook for 2 minutes longer.
Add the half~and~half, stirring well. Simmer for 3~4 minutes longer, until the corn is tender and the half~and~half coats the corn lightly.
Taste for seasoning and add more salt and pepper if needed.
Sprinkle each serving with the chopped cilantro or parsley.