https://en.wikipedia.org/wiki/Peruvian_corn Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire),[1] is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. Choclo may also refer to common corn in Argentina, Chile and Uruguay.

Choclo can be eaten raw when the ears are young, or cooked when the ears are more mature. It has a milder flavor compared to other varieties of field corn, and is better suited for human consumption.[2] When compared to sweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste.[3] The taste and appearance are somewhat similar to hominy.[4]

Choclo is used in the making of humitas in Bolivia, choclo arepas in Colombia and for pastel de choclo. Peruvian corn is often white in color.

The word choclo derives from the Quechua word choccllo and has since taken on a broader context within the Spanish language, often being used to refer to cobs of corn in general.[5]

Soruce of following Kansas farmer,,,,Corn 100 years ago, pop corn very hard small corn, POACHING CORN, type to make hominy and after mixed with lime can be poache (later brand name Corn Nuts). 1910 Many only had multi colored corn.

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Note added at 26 mins (2024-04-27 04:13:30 GMT)
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Spanish Version Wiki content changed https://es.wikipedia.org/wiki/Variedades_peruanas_de_maíz Los principales alimentos de la cocina peruana elaborados a partir del maíz son:

Choclo. La mazorca, en estado lechoso, se hace hervir. Variedades principales: Cuzco (de Cuzco o Urubamba), 'Tarmeño, Pardo, Chullpi,
Maicillo o baby corn. Mazorcas tiernas, antes de la fecundación de la oosfera. Variedad preferida: Chullpi.
Cancha. Granos tostados comidos como sustituto del pan y como refrigerio. Variedades principales: Chullpi (granos dulces), Terciopelo (granos harinosos),
Mote. Granos grandes, harinosos secos hervidos en agua. Variedades principales: Cuzco, Tarmeña; en el norte: Mochero, en el Sur chico: Iqueño.
Harinas. Molienda húmeda de los granos precedentemente cocidos en solución de cal en agua para ablandecer el pericarpio (cascarilla).
Tamales, humitas, sopas, pepián, pasteles, pan, mazamorras, chochoca: Variedades preferidas: aquellas de granos harinosos.

Nunca fui a Peru, no personal knowledge. i beleive there information at https://www.linguno.com/wordComparison/esp/maiz-choclo-elote... 'Choclo' refers to the corn cob when it still has its kernels, primarily used in Peru, Argentina, Chile and some parts of Ecuador and Bolivia.
Voy a preparar una sopa con choclos y papas.
(I am going to prepare a soup with corn cobs and potatoes.)
Puedes añadir choclos al guiso como extra.
(You can add corn cobs to the stew as an extra.)

Elote' is typically used in Mexico, Guatemala, El Salvador and some other Central American countries. This word typically refers to a fresh or cooked ear of sweet corn.
Vamos a asar unos elotes para la cena.
(We will roast some ears of corn for dinner.)
Los elotes hervidos con sal y mantequilla son deliciosos.
(Boiled ears of corn with salt and butter are delicious.)

Costa Rica, we raised Baby Corn, sent ot Chinese restaurantes, ELOTES, immature corn, whole cob. But in above SWEET corn , corn that has a defective gene, can not convert sugar into starch, will not grow in Costa Rica, neither will Pop Corn, even after 200 years of people trying to raise POP Corn, Maiz Dulce not the same as what we call sweet corn here.

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Note added at 1 day 19 hrs (2024-04-28 23:08:00 GMT)
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posting to make easier to see https://es.wikipedia.org/wiki/Maíz_Blanco_Gigante_del_Cusco

https://foods.pe/en/giant-corn/

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Note added at 1 day 19 hrs (2024-04-28 23:12:37 GMT)
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copied the 2 references by Patrick, includes pictures, and in both languages. Giant kernels of corn....