Add the dried purple corn, water, cinnamon sticks, cloves, pineapple peels, sugar, and apple peel to a large pot. When the mixture reaches a boil, reduce the heat to medium-low and continue to cook for 45 minutes.

Take the chicha off the heat. Pour the mixture through a strainer over a large bowl, catching the large corn ears, pulp, and pineapple. Allow to cool to room temperature in a pitcher before refrigerating until cold. Stir in the lime juice, diced pineapple, and diced green apple once the chicha has cooled. Pour into glasses and serve.