Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions, usually 10-12 minutes, until al dente. Drain and set aside to cool.

In a medium jar, combine basil pesto, Greek yogurt, mayonnaise, and lime juice. Whisk together until smooth, adjusting the consistency with more yogurt or lime juice if needed.

In a large mixing bowl, combine the cooled pasta, corn kernels, diced red bell pepper, and crispy bacon. Toss everything together gently to blend the flavors.

Portion the salad into bowls, generously drizzle with the creamy dressing, and finish with a sprinkle of fresh cilantro before serving.