Put oil in frying pan. Turn the hotplate onto it's highest setting.
Test that the oil is at the correct temperature by putting one kernel of corn into the pan - when the oil is ready, the kernel will begin to turn around in the oil and sizzle.
Turn down the hotplate temperature by half. Empty the half-cup of popping corn into the pan, and put on the pan's lid.
Shake the pan back and forth on the hotplate regularly to prevent the corn from burning - especially once the sound of popping corn commences.
When most of the popping stops, turn off the hotplate. Keep the pan on the hotplate though, as the remaining heat will finish off the remaining kernels. Keep shuffling the pan back and forth until all popping has ceased.
When all popping has ceased, take pan off the hotplate completely. Take the lid off the pan, and pour popped corn into a large mixing/serving bowl.
Sprinkle the salt and pepper over, and use your hands to shake it through the popcorn.
Sprinkle the parmesan over, using your hands to evenly disperse it through the popcorn.
Sprinkle the paprika, smoked paprika and garlic powder over, and mix it through with your hands until evenly dispersed.