In a large iron skillet, heat the canola oil, sesame oil, popcorn and chiles over high heat until sizzling. Reduce the heat to moderate, add the sugar and cover. Cook, shaking the skillet constantly, until half of the kernels are popped, about 4 minutes. Carefully remove the lid and add the sesame seeds, stirring once or twice. Cover the pan and cook, shaking, until the popping is almost done – careful not to burn your kernels!