Not only that, but you'll get flavor and aroma (as well as some bitterness) from hops added after the boil. You could only do a 60 minute addition and a large 0 minute addition, and if you let it whirlpool/sit hot for 30-120 minutes, you will get a metric buttload of flavor and aroma. Isomerization continues until the beer is below ~70* C (at a much, much lower rate) as well.
I think the best way to make a beer bursting with hoppiness is to only do 15, 10, 5, and 0 additions, don't start cooling for at least 20 minutes. I did a single-hop Cascade pale with 1, 1.5, 1.5, and 2oz additions as well as 2oz for dry-hopping and it's one of the best, brightest beers I've ever tasted, let alone made. Two cases disappeared among my friends in a week.
edit: That advice is for leaf hops as they tend to be stingier with their oils and flavor/aroma compounds; with pellets I would cool as usual so the more delicate compounds don't dissipate.