[jeffy]

So chilling could reduce bottle bombs (carbonation) but its still a risk?

Chilling doesn't reduce carbonation that's already there. It just slows the yeast's metabolism way down. They will eat the remaining sugars and produce additional CO2 much more slowly than if they were left at room temp.

Actually pressure and temperature are related directly.  The bottles will be more explosive when warm than when cold. 
Note that I am not an engineer, but I have been on a train.