Grilled Carrots with Honey, Goat Cheese & Spices

2 Tbs. pumpkin seeds
2 Tbs. sunflower seeds
2 Tbs. sesame seeds
2 dried pasilla chiles, finely chopped
2 Tbs. sherry vinegar
1/4 cup honey
Kosher salt
1/4 cup thinly sliced garlic scapes or scallions, thinly sliced (about 2 scapes or scallions)
1-1/2 cups (about 8 oz.) goat cheese, room temperature
1/2 cup olive oil
Freshly ground black pepper
1-1/2 lbs. medium carrots, trimmed and quartered lengthwise, about 7
1 lime, halved
Cilantro leaves, left whole, for garnish
Mint leaves, torn, for garnish
Chive blossom flower buds, for garnish

Preheat a gas or charcoal grill to 450ºF.
In a 10-inch cast iron skillet over medium heat, toast the pumpkin seeds, sunflower seeds, and sesame seeds, about 3 minutes. Remove to a plate and wipe out the skillet. Add the pasilla chile and toast until fragrant, about 1 minute. Remove from the heat. In a small bowl, whisk together the vinegar, honey, and1/4 tsp. salt. Add the seeds back to the skillet with the vinegar-honey mixture and stir over low heat until just combined, about 30 seconds. Cover to keep warm.
In a small bowl, combine the garlic scapes, goat cheese, 1/4 cup of the olive oil, 1/4 tsp. salt, 1/8 tsp. black pepper (more to taste), until well blended. Spread onto a serving platter, cover lightly with plastic wrap and set aside.
Toss the carrots with the remaining 1/4 cup olive oil and generously season with salt and pepper. Transfer to the grill and cook until tender and charred in places, flipping occasionally, 12 to 15 minutes.
To serve, place the carrots on top of the goat cheese mixture. Squeeze the lime halves over the carrots and goat cheese mixture. Drizzle with seed-honey mixture and garnish with cilantro, mint leaves, and chive blossoms.