Bring a large pot of salted water to a boil, add the orecchiette pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse with cold water.

In a medium bowl, combine basil pesto, Greek yogurt, mayonnaise, and lime juice. Whisk until smooth, adjusting consistency as needed.

Cook bacon in a skillet over medium heat for 6-8 minutes until crispy. Transfer to a plate lined with paper towels, cool, and chop.

In a large bowl, combine the cooked pasta, corn, red bell pepper, and chopped bacon. Toss until well mixed.

Drizzle the creamy dressing over the salad, toss to coat, and serve chilled or at room temperature, garnished with cilantro.