If your beer was fully fermented before adding the appropriate amount of bottling sugar and there is no infection, then, depending on style, the beer should age well at room or cellar temp. The issue is if the beer had residual sugar from incomplete fermentation, then the bottle bomb risk is there. And if there are any wild yeast or bacteria, refrigeration will keep them at bay.
I think the conflicting information you are getting is from different assumptions on homebrewer sanitation and fermentation practices. Those who assume solid practices will say bottles will keep for years. If you assume sub optimal cleanliness, then conservative and refrigerate.
I would suggest keeping some cold and some warm. Compare how they age and learn from this. If your beer doesn't age well at room temp, focus on sanitation or fermentation as indicated.
And of course, if the style is better fresh, then keep it on ice to keep that fresh flavor longest.