Fire up a charcoal or gas grill or preheat the oven to 400 degrees . Soak the wood chips in a large bowl of water for 30 minutes; drain. When the charcoal grill is ready, toss the chips directly onto the coals. If using a gas grill or oven, enclose the chips in a foil pouch and poke holes in the foil; place the pouch on the gas grill flame or on the oven floor.
On a baking sheet, toss the squash with 1/4 cup vegetable oil and spread out in a single layer. Season lightly with salt and pepper. Smoke and roast the squash on the grill or in the oven until tender when pierced with a fork, 20 to 30 minutes. Let cool completely.
Meanwhile, in a medium bowl, whisk together the lime juice and zest, vinegar, honey, garlic and shallot. Gradually whisk in the remaining 1/2 cup plus 2 tablespoons vegetable oil. Season the vinaigrette with salt and pepper.
In a medium bowl, toss together the squash, pine nuts, raisins and vinaigrette until combined. Add the chives and more salt and pepper to taste.