I'd go with Simcoe for the large majority. Chinook is great for bittering, but when used late, you get more of an herbal/spicy grapefruit flavor than pine. The last 5 minutes, whirlpool, and especially the dryhop will be the key to attaining that signature Simcoe pine flavor. I would personally use 100% of simcoe in the dryhop. Shift all of your Centennial to 15 and 10 minutes.
The large amount of crystal 75 isn't gonna be a good thing here for the hop character. I would reduce to at least 1/2 lb. I also don't know how you're going to achieve a dry, hop forward extract DIPA at 1.091... even with 1.5 lbs. sugar. I believe that at best, you'll end up around 1.018 FG.
All that said, the partial boil is the sh1tiest thing about this recipe IMO. If you left everything else the same, that is the one thing I would definitely change.