Cook pasta: Bring a pot of water to a boil. Add pasta and cook according to package instructions until al dente. Drain well.

Prepare dressing: While the pasta is cooking, in a mason jar or small bowl, whisk together basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice until well combined. If the dressing is too thick, thin it out with a little more Greek yogurt or lime juice.

Combine salad ingredients: In a large bowl, combine the cooked and drained pasta, cooked corn kernels, diced red bell pepper, and chopped cooked bacon. Mix gently to combine.

Dress the salad: Pour about half of the creamy pesto dressing over the pasta mixture and toss to coat. Add more dressing as needed, to your preference.

Season and garnish: Season the salad with salt and pepper to taste. Stir in most of the chopped fresh cilantro, reserving some for garnish.

Serve: Distribute the pasta salad into individual serving bowls or a large serving dish. Top with the remaining fresh cilantro.