In a large pot, bring water to a rolling boil over high heat. Add 8 ounces of orecchiette pasta, stirring occasionally, and cook according to package instructions for about 10-12 minutes until al dente. Once cooked, drain the pasta in a colander, rinsing briefly with cold water, and set aside to cool.

While the pasta cools, prepare the dressing. In a mason jar or mixing bowl, combine ⅓ cup of basil pesto, 3 tablespoons of Greek yogurt, and 2 tablespoons of mayonnaise. Squeeze in the juice of 2 tablespoons of fresh lime and mix until smooth and creamy.

In a large mixing bowl, combine the cooled pasta with 1 cup of cooked corn kernels, 1 diced red bell pepper, and the sliced bacon from 4 cooked slices. Toss gently to distribute the ingredients.

Drizzle the creamy pesto dressing over the pasta mixture and sprinkle chopped fresh cilantro on top. Fold the dressing into the salad until well combined.

For optimal flavor, chill the salad in the refrigerator for 15-30 minutes. Serve in individual bowls, either cold or at room temperature.