The ultimate answer is to just ferment a bit cooler.
It is not difficult to buy a cooler like an igloo ice cube or other similar cooler, or even one of those small plastic tubs, and stick your fermenter in it and fill up the outside with water. Then you can use frozen water bottles to control the temperature within a pretty narrow range. It is quite easy to maintain fermentation temperatures in the 60's that way, even if the ambient temperature in your house is in the 80's or 90's.
For the lower-end fusel alcohols that make the beer taste "hot" you can usually just let the beer sit a longer time and they will fade. For the higher fusels they can be a bit more stubborn. They do tend to fade over time, but it can take a *very* long time for them to smooth out. The real answer to making better beer is to control your fermentation temperatures. You will be completely shocked what a huge effect this one variable has on the quality of your beer. Your beer can easily go from "drinkable", "okay", or "good" to "great" or "excellent" just with controlling the fermentation more carefully. That means controlling the temperature in addition to pitching adequate quantities (and appropriate strains) of yeast for the beer you are making. And I suppose aeration, but if you are using dry yeast then it's not really a worry.