To a large pot, add the corn, water, cinnamon sticks, cloves, star anise and half of the pineapple peels. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.
Remove the chicha from the heat and pour in the sugar and fresh lime juice. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple. Refrigerate until cold. To serve, add ice, and a small handful of diced pineapple and apple to each glass; add chichca and serve immediately.
You can find dried purple corn online OR you can go to a Latin market and usually find it in the Peruvian section. If you’re in Los Angeles, this Peruvian restaurant sells all sorts of Peruvian ingredients, both fresh and frozen—it’s my go-to.