Bring a large pot of salted water to a rolling boil and add the orecchiette pasta. Cook according to package instructions, about 10-12 minutes, until al dente. Drain and rinse under cold water.

In a mason jar, combine basil pesto, Greek yogurt, mayonnaise, and lime juice. Secure and shake vigorously or whisk until well-combined.

In a large mixing bowl, combine the drained pasta, corn kernels, diced red bell pepper, and crispy bacon. Gently fold to mix all ingredients.

Drizzle the creamy pesto dressing over the salad and toss gently until all components are well-coated.

Sprinkle chopped cilantro over the top for garnish and additional flavor. Optional: add extra diced bell pepper for color.

Let the salad sit for 10-15 minutes to allow flavors to meld before serving.