That's perfect weather for a Saison. WLP566 is my go to for that style. It's very distinct. Just about every yeast is going to produce a good amount of flavor at that temperature, you'll want to stay away from the ones that produce fusal alcohols. If you want something that comes out fairly clean at that temp then I will second WLP001. You will need a long rest period post fermentation.
Remember, there's no shame in brewing with the seasons; like they did in the old days.
You can brew your seat cusions off in the spring, winter, and fall and enjoy the fruits of your labor when it's too darn hot to do anything else.
Thanks for the input. I was not familiar with the Saison until now. I had thought it was a lager which I don't have the space for so have not researched. A simple Saison recipe will definitely be one of my next 2-3 brews.