If any "heat" is allowed to affect the beer after fermentation it is a negative. It should be cold before filtration ("cold-filtered" is nothing new), and kept cold afterwards. It would be safe to say that's not a real-world possibility though, so OK. Heat acts as an energy source that allows aging to happen faster - oxidation and so forth, which is a negative, but the old "warm-cold" thing goes back to days before proper filtration when the beer might not have been as cold as necessary. In general, if it is warmed, rechilling it is the best thing you can do. And then keep it cold.
Short simple and to the point, lets drink.
CHILL HAZE
NO CHILL HAZE
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