Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

In a mason jar, combine basil pesto, Greek yogurt, mayonnaise, and lime juice. Tighten the lid and shake vigorously until creamy.

In a skillet over medium heat, cook chopped bacon for about 5-7 minutes until crispy. Drain on paper towels.

In a large bowl, combine pasta, corn, diced bell pepper, and bacon. Fold gently.

Pour the dressing over the pasta mixture and carefully toss until well coated.

Garnish with chopped cilantro and serve immediately, warm or chilled.