Cook the orecchiette pasta according to the package instructions in salted water for about 9-11 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 and creamy.

Cook bacon in a skillet over medium heat for 6-8 minutes until crispy. Cool and crumble.

In a bowl, combine cooled pasta, corn, red bell pepper, and crumbled bacon. Toss gently.

Pour dressing over the salad mixture and fold until evenly coated. Adjust seasoning with salt and pepper.

Garnish with chopped cilantro. Serve immediately or chill before serving.