Bring a large pot of salted water to a boil. Once boiling, add the orecchiette pasta and cook according to package instructions, usually about 9-11 minutes. Stir occasionally to prevent sticking. When al dente, drain the pasta in a colander and rinse under cold water to halt the cooking process. Set aside to cool.

In a mason jar or mixing bowl, combine the basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice. Whisk until smooth and creamy; adjust thickness if needed.

In a large mixing bowl, combine the cooled pasta, corn, diced red bell pepper, and sliced bacon. Gently toss to mix.

Drizzle the creamy pesto dressing over the salad and gently fold to combine, ensuring everything is coated. Taste and season with salt and pepper as needed.

Transfer to a serving bowl and sprinkle chopped cilantro on top. Serve chilled or at room temperature.