Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and let it cool slightly. If it feels sticky, rinse briefly with cool water and drain well.

Whisk together pesto, Greek yogurt, mayonnaise, and lime juice until smooth. If needed, thin with a little water or extra lime juice until pourable.

Cook the bacon over medium heat until crisp, then slice into small pieces. Dice the red bell pepper and prepare the corn.

In a large bowl, combine the pasta, corn, bell pepper, and bacon. Toss gently to mix.

Pour the dressing over the salad and toss until evenly coated. The mixture should look light and glossy, not heavy.

Sprinkle with chopped cilantro, taste, and adjust seasoning. Serve right away or chill for about 30 minutes before serving.