Because they use a significant amount of extract, Partial Mash & Extract beers very rarely have issues with body. The 2-row used to create the extract was already mashed with carapils, likely at 154 F. Therefore, I wouldn't worry about any issues related to body... or using carapils for head retention, which will also be a null issue.
To offset limited fermentability and boost dryness, I always like to use a bit of corn sugar with my Partial Mash or Extract IPAs. The corn sugar takes the place of a portion of the DME. And if using any mashing grains, I mash them at about 146 F for 60-90 minutes. This will, in a sense, "equalize" your theoretical mash temp to about 151 F, being that you have no control over the extract's fermentability. Even when mashing at these low temps, thin body is not usually a problem when a decent amount of extract is used.
What's more, Partial Mash and Extract homebrewers are usually trying to make their IPA's as light as possible (not dark) in order to compare them to commercial examples. This is more difficult than it proves when using extract with dark specialty grains and a partial boil. In reality, you should not have a problem hitting 8 SRM with a very pale, simple grist. But when you start adding 1 lb. of C60, boiling all of your extract at the start of your boil, topping off a highly concentrated partial boil... well then you are likely to hit 10-11 SRM just because of these simple amendments. I highly recommend full volume boils for IPAs.
Yeast choice for IPAs using extract is also important. I like WLP090 because of it's awesome attenuation and flocculation. But whether you use WLP007, WLP001, Wyeast 1272 or 1056, you WILL need a yeast starter for an IPA registering in at 1.070 OG. If you don't want to make a yeast starter, then plan on your IPA stalling at 1.020 FG or higher.
I would definitely recommend simplifying your grist for better results, but your hop schedule would benefit from major revamping:
5# 2-row Pale (or a darker English 2-row... or a combination)
4# Light DME
3/4# Corn Sugar
1/2# Crystal 60
0.75 oz. Columbus @ 60
0.25 oz. Chinook @ 60
1.00 oz. Columbus @ 10
0.50 oz. Chinook @ 10
1.00 oz. Columbus @ aroma steep
0.50 oz. Chinook @ aroma steep
1.25 oz. Columbus @ dryhop
1.75 oz. Chinook @ dryhop
WLP090 or WLP007 yeast starter
That's 7 oz. total hops (4 oz. Columbus & 3 oz. Chinook). You can also use Centennial if you don't want Columbus. This will register as 8 SRM, but through maillard reactions created by the boiled extract, you should end up with something more like 9.5 SRM. You could always boil your mashed wort 30 minutes longer for 90 minutes total before adding your DME. This will effectively darken the wort a bit more and set you at about 10.5 to 11 SRM, all other things considered.