Melt butter and oil in a 3-quart pot set over medium heat. Add onion, bell pepper, garlic, salt, and black pepper and cook until onions are soft, about 5 minutes. Stir in lima beans, chicken broth, and chile paste, and bring to a simmer. Cover and cook for 20 minutes, or until beans are tender. Stir in corn and cook for 3 minutes longer. Remove from heat, stir in parsley, and serve hot.