Cook the pasta by bringing a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package instructions (9-11 minutes) until al dente. Drain and rinse under cold water.

Prepare the dressing by whisking together basil pesto, Greek yogurt, mayonnaise, and lime juice until smooth. Adjust consistency if too thick.

Combine the cooled pasta, corn, red bell pepper, and bacon in a large bowl. Gently fold together until evenly mixed.

Mix in the dressing, folding until ingredients are coated. Season with salt and pepper as needed.

Serve in a bowl or on plates, garnished with cilantro. Chill for 30 minutes before serving if desired.