I have a similar question, but because my fermentation cycle was different, I'll state it like this:
How much yeast does one want left in contact with the beer during lagering?
If you rack before chilling, then some of that yeast will not have flocc'ed (especially in less floc. strains like 2565 Kolsch.) While, if you chill first, more will floc, so when you rack you'll be racking it off that yeast.
My ferm cycle was 8 days primary at 60, 1 week secondary at 60 then crash to 45, wait a few days, then slowly drop to 32. So the question I'm debating is weather to rack again now that I'm at 45 and have got more of the yeast to floc.