Well, for starters there are different varieties of Cilantro, so perhaps the type(s) grown in tropical areas are more acclimated. In fact, there's a variety offered here from many seed companies called "Slo-Bolt" that supposedly doesn't bolt as quickly in hot weather, although I've yet to grow it myself.
And the fact that Asian cuisine uses Cilantro so very frequently, it may simply be a crop that's always succession-sown as a matter of course in tropical areas.
My body is a temple. Unfortunately, it's a fixer-upper.