I think there are several ways to play with the flavor profile. I'd pick the method that best fits my overall goal. For example, if I would like more esters but also planned on harvesting and repitching, then I would adjust my pitching rate and fermentation temp to increase esters but still oxygenate so I end up with relatively healthy yeast. If I didn't plan to repitch I might oxygenate less or skip it and aerate instead. If I wanted reduced attenuation I agree with Jonathan and would up my mash temp, change grist, or go with a less attenuative yeast.
Most parts of brewing are like playing a musical chord. Major is 1 3 and 5, minor is a flat 3rd, etc...it all works together