I think the BJCP will disagree with you on this. Let's see:
Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
I just plopped my second bottle in the patented express beer-chiller to (tm) cool it to around 60 degrees and will try it again, this time in a Chimay goblet. I'll be reporting back shortly on whether or not my opinion will change given these perhaps more appropriate serving conditions.
I'm very familiar with the style guideline. The style guideline for an IPA reads mostly identical, sub "medium-high to very high bitterness" for "high to absurdly high bitterness".
I'm not implying that there should be no balance at all. IMO, high bitterness + malty sweetness = Barleywine if it's high abv, or IPA if it's mid-abv.
The very line you put in bold to try to prove a point to me is certainly open to interpretation as is the case with most styles:
although the malt backbone will generally support the strong hop character and
It absolutely should support it. A beer can never be devoid of a malt backbone to support hop character. The question is to what extent?
provide the best balance
So what exactly is the 'best balance'? Is it an equal balance between malt and hops? Is it leaning more towards hoppy? is is leaning more towards malty? I know my take on it, you (and others) may disagree and that's cool - I'm sure a lot of people do.
but should not be harsh
High bitterness doesn't have to be harsh.
When we type here we're stating our opinions, and that's just what I was doing. In my opinion, an IIPA is a showcase of hops. It needs enough malt backbone to help it stand, but should lean more towards bitter than malty.
If you disagree, then that's cool - I'm sure that there are plenty of others who disagree with me as well. I certainly don't need BJCP style guidelines quoted to me to tell me what an IIPA is 'supposed to be' though.
EDIT - I wouldn't pick Tasty's IIPA over HopSlam either.