Puree butter, sun-dried tomatoes, and garlic in a food processor until smooth.

Heat a small saute pan over medium heat.

Add the butter mixture to the pan.

Melt and heat the butter until fragrant, about 3 minutes, then keep warm.

Heat a large saucepan over high heat.

Add popcorn kernels and grapeseed oil to the saucepan.

Shake the pan to coat the kernels in oil.

Cover the saucepan and continue cooking over high heat until the kernels begin to pop.

Shake the pan once again and reduce the heat to medium-high.

Continue to cook until the popping slows dramatically, 1 to 2 minutes.

Pour the popped popcorn into a large bowl.

While still warm, add the flavored butter, cheese, oregano, and salt.

Toss to coat evenly, and then serve immediately.