What are the reasons to roast coffee yourself? Based on some common sense and on (not very numerous) articles online, I could think of the following advantages of roasting at home:


you get the freshest possible coffee as you need it
green beans are significantly cheaper than roasted ones, and keep longer
you get finer control over the result (?) than just guided by labels on coffee bags


But there are also downsides:


there's smoke during the roasting that you need to handle (see also Home roasting and ventilation)
you need some specialized (and more or less expensive) equipment, or else invent tricks with a popcorn popper or a cast iron pan (which may not be too bad in fact)
in order to obtain the finer control over the result you need to know what you're doing (which probably means you may not get a better-than-shop result in a number of initial trials) (e.g., this question)


All of that is my armchair coffee science though, and I hope that the practitioners here can say what of that is real and what is fictional, and what other reasons there are pro and contra homeroasting.
You have already listed most of the main points and hit them correctly, but I'll add some additional.

Pros:
You can get things not available commercially, and generally a much wider variety of coffee.  For instance, almost all Sumatran coffee is traditionally dark roasted by companies.  However, light roasted Sumatran coffee has a truly unique set of flavors that is fairly distinct from anything else, without light roasting some yourself, you'd be hard pressed (or French pressed if you are into that) to ever find it fresh.  Tastes are remarkably individual and it's highly likely that you like may really like some random type of coffee that either isn't a big seller and available, or isn't traditionally roasted how you prefer. 

Cons:
Time.  Roasting takes some amount of your time.  It takes far more when you start (I can now roast a pound of coffee in roughly 5 minutes of my time, because the machine does most of the work and I have a system).  Depending on your equipment and learning curve, this can vary widely.  With the equipment I started with and my initial knowledge, a pound of coffee would have taken me a full hour to roast.  

Snobbery.  You will likely get to the point were most other coffee that's commercially produced will be unthinkable to you.  I can't drink coffee at any restaurant without cream (I normally drink it black).  I have a few friends who roast and their coffee is the exception.  But, more or less, home roasting may ruin "other" coffee for you.  Along these lines, you may get to the point where you don't enjoy roasting as much anymore, you just want the coffee.  If your time curve is fine, then it works out.  If it's not you might be left with the terrible choice between doing something you don't love or buying less good coffee.