Start by bringing a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to the package instructions until it's al dente, about 8-10 minutes. Drain the pasta and set aside to cool slightly.

In a mason jar or a mixing bowl, whisk together the basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice until smooth. Adjust the consistency by adding a splash of water or more yogurt if necessary.

In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, and sliced bacon. Pour the creamy pesto dressing over the top and gently toss everything together until well coated.

Spoon the salad into serving bowls, garnish with chopped cilantro, and enjoy! This vibrant dish is ready to impress your guests or family.