Oil selection plays a critical role in the flavor of popped corn. and as WildBoar said, it will allow your after-pop seasonings to stick much better. I used to put kosher salt in with the oil and popcorn, as that is the best way to make it stick. Then I started using garlic salt, which has a tendency to scorch when used that way.
I'm definitely going to have to add jalepeno powder and nutritional yeast to my regime though. And I got some good parmigiana-reggiano to try this weekend, but didn't quite make it...maybe one night this week.