Bring a large pot of salted water to a rolling boil over high heat. Add the orecchiette pasta and cook according to the package instructions—usually around 8–10 minutes—until al dente. Drain and allow it to cool slightly.

In a mixing bowl or mason jar, combine the pasta with basil pesto, Greek yogurt, mayonnaise, and lime juice. Whisk until smooth and blended.

In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, and crispy bacon. Toss gently until evenly distributed.

Just before serving, drizzle the creamy pesto dressing over the salad mixture and toss thoroughly.

Spoon the salad into individual bowls and sprinkle with chopped cilantro. Serve immediately or chill briefly.