Bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package instructions for about 8-10 minutes until al dente. Drain and rinse under cold water.

In a medium bowl, combine basil pesto, Greek yogurt, mayonnaise, and lime juice. Whisk until smooth and adjust thickness if needed.

In a skillet over medium heat, cook bacon strips for about 6-8 minutes until crispy. Transfer to a paper towel-lined plate to drain.

In a large mixing bowl, combine cooled pasta, corn, red bell pepper, and bacon pieces. Toss gently to mix.

Pour the dressing over the salad and toss until everything is well coated. Season with salt and pepper.

Garnish with cilantro and serve immediately or chill for 15-20 minutes before serving.