I would personally use 1/2 to 3/4 lb. of C10 to let the hops come through more. In place of some of the extract, I would substitute 10-12% sugar, which will allow the beer to ferment further and help you to avoid some residual sticky sweetness. My thoughts on the 2-row addition is that if you're not using at least 20% for the recipe then why bother? I regularly use 25-50% when I brew Partial Mash IPAs. But I mix it up with American 2-row and British DME (along with other grains). If you hit 1.070-1.080 OG and bring it down below 1.015 FG, then you will be a very happy brewer... (tough to hit 1.012 or lower when brewing a high gravity extract IIPA).
I like 1056 or the equivalents for a beer like this. 1272 is too fruity for my tastes. It turns the hops from crisp, light, citrusy, and clean, to sweet, fruity, and slightly muddled. A yeast starter should DEFINITELY be made.
The hops are another story. Way too much early on for this beer.
Here's my advice on the revamp for a tasty, highly aromatic beer that won't taste like paint thinner but still be very bitter.
60 mins .75oz - 1.00oz Magnum
30 mins .50-.75oz Magnum
15 or 10 mins- 2 or 3oz Centennial
0 mins 2 or 3oz Centennial
DryHop for 10-12 days with 2oz Citra and 2oz Cascade
The Citra in the dryhop is tricky. It will give you a very tropical character, which will wash away some of the piney-citrusy dominance of the Centennial. The Citra in the dryhop will also give you more perceived juicy sweetness... Something to keep in mind if you want a bracingly bitter and slightly harsh IIPA. It's a wonderful hop, but not really the hop of choice if you want something like Pliny the Elder or even a more bitter, dank version.