Bring 7 cups of water to a boil. Add the kernels, onion and salt. Let simmer for about 5 minutes. Remove from heat and let it cool. In a blender purée the cooked kernels with onion and remaining water. Then strain. Pour corn purée into a pot.
Boil the star anise with the Serrano chiles with a half cup of water. Blend the Serrano chiles and the anise and add salt to taste.
Heat up corn puree to a boil, pour it into a serving bowl, then add a few drops of the Serrano Chiles and Star Anise on top.