The beer I kegged last weekend was about 3 weeks old, and perfectly clear. I never get chill haze, though, and my beers are crystal clear unless I use an ingredient that can cause haze (like wheat). To my mind, that's more a product of my good hot break and cold break. My immersion chiller works great in the winter (very cold tap water!) so I think that's why. I also tend to use more flocculant yeast, which settle out fairly quickly. If I use a yeast like German ale yeast (#1007), I may have to cold crash before kegging.
If you keg a cloudy beer, you might get a clear beer after time in the kegerator. But you might not. Better to have it clear before you keg it.