Bring a large pot of salted water to a rolling boil. Add the orecchiette pasta, cooking it until al dente, usually around 9-11 minutes. Drain and let cool.

In a medium-sized jar or bowl, combine basil pesto, Greek yogurt, mayonnaise, and lime juice. Whisk or shake until smooth.

In a large mixing bowl, combine cooled pasta, corn kernels, diced red bell pepper, and crispy bacon pieces. Toss gently.

Pour the creamy dressing over the mixed salad ingredients. Mix until everything is evenly coated.

Transfer the salad into serving bowls and garnish with freshly chopped cilantro. Serve immediately or chilled.