Pop the popcorn: Place the oil and 2 to 3 kernels of corn in a large saucepan and heat it over medium-high heat until the kernels pop. Add the remaining popcorn, cover the pot with a lid, and shake the pot so that the corn is evenly coated with oil. Continue shaking the covered pot occasionally, for approximately 3 minutes until the popcorn pops. Listen closely until the popping starts to slow down; then remove the pot from heat.

Meanwhile, toast the coriander seeds: Place the seeds in a small frying pan and heat over medium heat for 3 minutes, stirring or shaking the seeds repeatedly. Remove the seeds from the heat and place immediately in a bowl for grinding (a mortar and pestle works very well for this).

Pour the popped popcorn into a large bowl. Drizzle the popcorn with the melted butter and lime juice. Then sprinkle on the Hatch chile powder, salt, and ground coriander seeds. Stir or shake so the spices are evenly distributed. Serve immediately.