For what I reckon, temperature during bottle conditioning has an effect (different temperatures, different effects) but very different from fermentation temperature.
Differences in fermentation temperatures cause different production of aromatic compounds which are typically produced during fermentation by the yeast, basically temperature influences how the yeast works.
Differences in conditioning temperature cause different kinds of ageing. That involves non-biological processes such as oxidation and the slow combination and de-combination of molecules inside the beers.
The common accepted practice is that conditioning should be made at fresh temperature (or cold). I am not aware of people advocating conditioning at "ambient" or warm temperature.
"Conditioning" should not be confused with actual carbonation in the bottle. This is the first one-three weeks after bottling. Some people actually advocates high temperatures for this phase, so that carbonation happens fast and minimizes the risks of oxidation.
When you bottle and prime, the yeast (which is still alive) will consume that sugar, but the fermentation activity is generally deemed not so significant as to impact the flavour of the beer.
My take:
a) Fermentation: temperature influences aromas;
b) Carbonation: temperature influences speed, and oxidation;
c) Ageing (conditioning): temperature influences non-biological chemical reactions.
In fact, depending on the beer and process, phase c) can actually cause biological reactions: lactic fermentation, acetic fermentation, unwanted fermentations aka infections.
As always with beer, not just YMMV, but also tot capita, tot sententiae.
