Bring a large pot of salted water to a rolling boil over medium-high heat. Add the orecchiette pasta and cook according to package instructions for about 10 minutes, or until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and rinse under cold water to halt the cooking process. Set it aside to cool while you prepare the dressing.

In a medium bowl or a mason jar with a lid, combine the basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice. Whisk or shake vigorously until the mixture is smooth and well-blended. If the dressing appears too thick, adjust the consistency by adding a bit more yogurt or water until it's creamy yet pourable. Set this flavorful dressing aside for the moment.

In a large mixing bowl, combine the cooled pasta, corn kernels, diced red bell pepper, and crispy bacon pieces. Gently fold these ingredients together using a spatula or large spoon, ensuring everything is evenly distributed.

Pour the creamy pesto dressing over the pasta and vegetable mixture. Using your spatula or spoon, carefully toss everything together until all components are well-coated in the luscious dressing.

To finish, sprinkle fresh chopped cilantro on top of the salad for an added burst of flavor and aroma. Serve immediately or cover the bowl with plastic wrap and let it chill in the refrigerator for about 15 minutes.