Set a large heavy-bottomed pot over medium heat. Add the neutral oil and let it warm for about one minute. Drop in two or three test kernels and cover the pot. When those test kernels pop, the oil is ready.

Add the remaining popcorn kernels in a single layer and cover the pot immediately. Shake the pot gently back and forth over the burner every fifteen to twenty seconds to keep the kernels moving so nothing scorches on the bottom.

Listen carefully. When the popping slows to about two seconds between pops, remove the pot from the heat. Keep the lid on for thirty seconds more to let any last kernels finish. Then pour the popcorn into your largest mixing bowl, leaving any unpopped kernels in the pot.

Melt the butter in a small microwave-safe bowl in fifteen-second bursts. Drizzle it evenly over the popcorn in the large bowl. Toss the popcorn a few times with your hands or two large spoons so the butter coats as much of it as possible.

Sprinkle half of the cheddar powder over the popcorn and toss well. Add the remaining cheddar powder and toss again. Adding it in two stages prevents it from clumping at the bottom of the bowl. Sprinkle the dried chives and salt over the top, toss one final time, and taste. Adjust salt if needed.

Serve immediately for the best texture, or divide into snack-size bags or small paper bags for portioned grab-and-go portions. If storing, let the popcorn cool completely before sealing so trapped steam does not make it chewy.