Popcorn

Popped in a pot on medium heat covered with a screen, not with a heavy lid so the steam escapes without moistening the popped kernels. 

Hot evacuated pot used to melt generous butter, chipotle powder and salt, then drizzled over popped corn while tossing.

Grated Parmigiano sprinkled over top without tossing, its weight carries it down to the end.