Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool.

In a mason jar, combine basil pesto, Greek yogurt, mayonnaise, and lime juice. Seal the jar and shake well until the mixture is creamy and smooth. Adjust consistency by adding more yogurt or lime juice as desired.

In a large mixing bowl, toss together the cooled pasta, corn, diced red bell pepper, and crispy bacon. Gently mix until all ingredients are evenly combined.

Spoon the pasta salad into serving bowls. Drizzle with the creamy pesto dressing and top with freshly chopped cilantro for a burst of flavor.