Cook the pasta by boiling a large pot of salted water, adding the orecchiette pasta, and cooking for 8-10 minutes until al dente. Drain and cool.

Make the creamy dressing by combining basil pesto, Greek yogurt, mayonnaise, and lime juice in a bowl or jar, mixing until blended.

In a large mixing bowl, combine cooled pasta, corn, red bell pepper, and cooked bacon. Toss until evenly distributed.

Drizzle the creamy pesto dressing over the salad and fold in gently to coat all ingredients.

Serve chilled or at room temperature, garnished with chopped cilantro if desired.