Add the oil to a large, heavy pot or pan on medium high heat. Throw a couple popcorn kernels in there, and add a slightly vented lid (clear glass, if possible).
Once you hear the test kernels pop, add in the remaining ones. Let those kernels pop away. If you were able to use a clear lid, you'll be able to visually check on their progress, which is nice. If not, you'll be able to tell when they're done when a few seconds pass between pops. Once it's reached this point, remove the popcorn from the heat and transfer to a large bowl.
Add the ghee (or melted butter) to the popcorn. If your bowl has a lid, put it on now and shake vigorously. If not, tightly hold a kitchen towel over the top of the bowl and shake it up. This'll result in a nice, even coat of ghee.
Now, add the Everything But the Elote seasoning. Replace the lid or towel and shake the popcorn once more. Do a taste test and then add salt to taste, shaking it one last time to make sure it's not too concentrated in any one area. Now enjoy!