Melt the margarine in a large skillet over medium heat. Add chopped sweet red peppers and cook for 1-2 minutes. Add the corn, sprinkle with a couple pinches of salt and stir well. You want all the corn to be coated with the margarine. Cook for just a minute, stir in half the thyme, and then transfer the corn to a large serving bowl.
Just before you're ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Season with more salt if needed. Top with the remaining coconut and almonds (and another jolt of juice if needed).