1. Sauté onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.
2. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.