Cook the pasta: Bring a large pot of salted water to a boil and cook the orecchiette pasta according to the package instructions.

Cook the chicken: Season the chicken thighs with Italian seasoning, chili powder, salt, and black pepper. Cook the chicken for 5-7 minutes per side until browned and cooked through. Remove from the pan and allow to rest for a few minutes before slicing into bite-sized pieces.

Make the dressing: In a mixing bowl, combine the basil pesto, Greek yogurt, mayonnaise, and freshly squeezed lime juice, whisking until smooth. Adjust the seasoning with salt and pepper if needed.

Assemble the salad: In a large mixing bowl, combine the cooked pasta, sliced chicken, corn kernels, diced red bell pepper, and cooked bacon. Pour the pesto dressing over the salad and toss gently until everything is evenly coated.

Garnish and serve: Sprinkle fresh chopped basil over the top for extra flavor and garnish. You can serve it right away or let it chill in the refrigerator for a few hours to enhance the flavors.