Bring a large pot of salted water to a rolling boil. Add 8 ounces of orecchiette pasta and cook according to package instructions, usually around 10-12 minutes, until al dente. Drain and rinse under cold water to cool.

In a mason jar or mixing bowl, combine ½ cup of basil pesto, ½ cup of Greek yogurt, ¼ cup of mayonnaise, and the juice of one lime. Mix until smooth, adjusting thickness as needed.

In a large mixing bowl, add the cooled pasta, 1 cup of corn kernels, 1 diced red bell pepper, and 6 slices of cooked and crumbled bacon. Toss gently to combine.

Drizzle the creamy dressing over the salad mixture and toss until everything is coated. Adjust dressing to taste.

Transfer the salad into serving bowls and garnish with freshly chopped cilantro. Serve immediately or chill before serving.