I think it'd be great in pretty much any beer where you wanted a fruity yeast character. An American wheat might be nice. Pale or amber ale too. It'd also work great in some English styles, judging by the fruitiness. Couple things, it attenuates like a beast; I've gotten 80%+ both times I've used it, near 85% last time. It also loves to stay up in suspension; cold crash and/or secondary will get it to drop, but it takes it's sweet time. Also, it has a distinct tropical fruit ester profile, so keep that in mind when coming up with a recipe.
Oh, also, BearFlavoredAles (blog site) has a lot of good info on this yeast. It's written by a member here, othellomcbane, who's also a big contributor on the Heady Clone thread. He's done quite a few different styles with Conan and has posted the results on his blog. Definitely worth checking out.