Bottle conditioning is really just another fermentation, so ideally you want the carbonation portion of it done at the same temp as you did primary fermentation. It can be a little warmer without ill-effect so as to speed up carbonation.
So, if your beer is done carbonating (usually approx. 3 weeks), it's perfectly fine to put it in the fridge. I like to check mine (drink one) periodically to see how the carbonation is developing. Then I can usually tell when it's done. Additionally, it's preferrable to put it in the fridge a few days before drinking because beer holds more CO2 in solution at colder temperatures. So, if you drink it warm, there is more CO2 in the head space of the bottle and this CO2 gets blown out when you open it... and your beer is a little flatter. If you store it in the fridge for a few days, some CO2 in the head space goes back into solution in the beer due to the colder temperature and makes it a little more carbonated.
Maybe that's more than you wanted to know, but I like to explain the "why" of things so people can understand better.
As far as "aging" goes, different beers tend to "peak" at different times. A light Am. ale probably wouldn't need much "aging" to peak. As an example, most of the low to mid-range OG ales I brew seem to "peak" at about 5-6 weeks in the bottle. But they're still good before and after. That's just the point when flavors from the malt, hops, and yeast seem to be most balanced. I don't think this type of "aging" is temperature-dependant... at least not enough to matter unless you're entering a competition.
