Cook the orecchiette pasta in salted boiling water for 10-12 minutes until al dente. Drain and rinse under cold water.

In a medium bowl, whisk together the basil pesto, Greek yogurt, mayonnaise, and lime juice until creamy.

In a skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Drain on paper towels and chop.

In a large bowl, combine cooked pasta, corn, bell pepper, and bacon. Toss gently.

Pour the dressing over the salad and fold gently to coat. Season with salt and pepper.

Garnish with chopped cilantro and serve immediately, or chill for 15-30 minutes before serving.