IMO, if you want the best kolsch and you have no way to cold crash it. I would leave it for at minimum 2 more weeks. Though with kolsch yeast its something of a poor flocculator and will need 1.5-2 months to clear at room temps without any finings. If you want to risk oxidation and/or infection you can transfer to secondary right now. Over the 3 years I've been brewing I've found the best thing for my beer is to leave it the hell alone. As hard as that maybe sometimes, your beer and your palate will thank you.