I'm starting to guess that this must be a bolivian recipe Mmmm. Choclo means corn in Bolivia as well as Venezuela. Locotos is correct. It is a small hot pepper in Bolivia. Tunta is also correct. It is a special type of potato served only in Peru and Bolivia as far as I know.
Here is a long-ish article detailing the preparation of Tunta and Chuno.
Chuño and Tunta are two dried potato products developed in the footills of the Andes over 2,000 years ago. It is believed that the process was discovered accidentally, for it was only in certain climatic conditions where this could be accomplished. Every autumn, it was necessary to have long periods of sub-zero temperatures at night, followed by bright sunshine and drying winds during the day. The freshly dug potatoes would be washed without damaging the skin and laid out on straw for the necessary exposure to the frost. As soon as they thawed in the sunshine, they were trampled by bare-footed Indians who were able to leave the skins intact, but allowing the cells to rupture, causing the fluid to run. On the first pressing, over 30% of the fluid would be lost. These were then left to dry in the sun and the winds. This process was repeated for five consecutive days. From the sixth day onward, no further pressing took place. They were covered with enough straw that the depth would keep them from freezing at night. When the potatoes were as hard as rock, they were stored indefinitely where even minor exposures to dampness did not cause any harm. This product was called Chuño. When the people were ready to consume these dried potatoes, they only needed to add water and cook. It was calculated that for a month's rations of jerkey (dried llama meat) and Chuño, the total weight would be twenty pounds. The preparation of tunta began in a similar fashion, but included a soaking in a pond for about two months, followed by a period of sun-drying.
Tunta, which is also called "white chuño", is pure white inside and readily disintegrates into a fine, white flour. Potatoes of this type were frost-proof, capable of indefinite storage, highly portable, and needed only water for reconstitution. Tunta was used like wheat flour in Europe and North America.