Begin by bringing a large pot of salted water to a vigorous boil. Add the orecchiette pasta and cook according to the package instructions, typically about 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse briefly under cool water to stop the cooking process. Set it aside to allow it to cool a bit while you prepare the dressing.

In a mason jar or mixing bowl, combine the basil pesto, Greek yogurt, mayonnaise, and lime juice. Whisk or shake vigorously until the mixture is smooth and creamy, adjusting the consistency with additional yogurt or lime juice as needed.

In a large mixing bowl, combine the drained orecchiette pasta with the corn kernels, diced red bell pepper, and crispy cooked bacon that has been chopped into bite-sized pieces. Gently fold the ingredients together.

Drizzle the creamy pesto dressing over the pasta and vegetable mixture. Toss everything gently but thoroughly to coat the ingredients evenly.

Finally, top the salad with fresh cilantro to taste, adding a pop of color and flavor. Serve chilled or at room temperature.