In a large pot, bring water to a rolling boil. Add the orecchiette pasta and cook according to package instructions, usually about 8-10 minutes. Drain and rinse under cold water; set aside to cool.

In a mason jar or bowl, whisk together the basil pesto, Greek yogurt, mayonnaise, and lime juice until smooth. Adjust consistency with water if needed.

In the bowl with cooled pasta, add corn, diced bell pepper, and crispy bacon. Gently mix with a spatula.

Pour the creamy pesto dressing over the salad mixture and toss gently until evenly coated.

Sprinkle with fresh cilantro before serving. Enjoy immediately or chill for about 15 minutes to meld flavors.