Begin by bringing a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to the package instructions, usually about 9-12 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool while you prepare the dressing.

In a mason jar or a mixing bowl, combine the basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice. Whisk the ingredients together until smooth and creamy, adjusting the thickness as needed.

In a large mixing bowl, combine the cooled pasta, sweet corn kernels, diced red bell pepper, and crispy, cooked bacon. Gently toss the ingredients together.

Drizzle the prepared creamy pesto dressing over the pasta mixture. Using a spatula, gently fold the dressing into the salad, ensuring all components are coated evenly.

Top the assembled Corn Pasta Salad with freshly chopped cilantro. Serve in chilled bowls, either immediately or refrigerate for about 30 minutes.