Rinse corn and place in stockpot. Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve. Add canela and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour.
Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.
Recipe courtesy of Santos Loo