Bring a large pot of water to a rolling boil over high heat. Follow the package instructions to cook the orecchiette pasta, drain, and set aside in a large bowl.

In a large skillet over medium heat, add the bacon and cook until crispy, around 5 minutes. Set on paper towels to drain excess grease. Remove all but a couple tablespoons of bacon fat from the pan and return to medium heat. Add the corn, zucchini, and garlic and cook until just tender, around 5 minutes.

While everything is cooking, add the avocado, crema, and red onion to a blender and blend until smooth. Season with salt and pepper, then add it to the pasta and stir to combine. Gently mix in the vegetables, then crumble the bacon and stir it into the pasta. Mix in the queso fresco and garnish with cilantro and oregano. Serve immediately.