Start by bringing a large pot of salted water to a vigorous boil over high heat. Add the orecchiette pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse briefly under cold water to stop cooking. Set aside to cool.

In a medium-sized mason jar or bowl, combine the basil pesto, Greek yogurt, mayonnaise, and lime juice. Blend until smooth and creamy. Adjust consistency with water or extra yogurt if necessary.

In a large mixing bowl, add the cooled pasta, corn kernels, and diced red bell pepper. If using bacon, crumble it in. Toss gently to combine all ingredients evenly.

Drizzle the creamy pesto dressing over the salad and fold it in using a spatula, ensuring all ingredients are well coated.

Taste the salad and adjust seasoning with salt or more lime juice as needed. Transfer to serving bowls or a platter. Garnish with fresh cilantro and serve immediately, or chill for 15 minutes for a colder option.