Agreed. Depending on your process for chilling / transferring, pitching after transferring has the added benefit of a last minute temperature “sanity check” to ensure you’re not hurting the living little creatures. If you’re sure of your wort temperature entering the fermenter, I can’t see a big impact of having the yeast in there first. Unless (as a previous poster also mentioned) the yeast stays undisturbed at the bottom it may take them a little longer to start a good fermentation. But I guess it would be similar to racking wort right onto a yeast cake from a previous batch??