I've only made 3 sours (traditional ones) and in the three of them I avoided bitterness so I didn't stopped lacto growth and roasty and any other harsh flavour, two of them turned out really good, the other one is still in the fermenter as it's an spontaneous one and needs time
In my opinion, blond beers are the best to sour as it's harder to create any flavour that will taste bad with the sourness, if you are brewing using traditional methods, bitterness and high IBUs is a no no, although some strains can keep with a high level of IBUs (Jolly Pumpkin strain is known to go as high as 35 IBUs)
The thing with IPAs is that hops don't behave the same way at different pH levels so you need to take that into account, NEIPA in my opinion are pretty sour friendly if done right, following an already tried receipe and hopping schedule, specially dry hopping schedule, should give you pretty good results using L. plantarum through the modern sour method and then dry hopping it, bitterness can be added through extracts or hop teas but I really can't see a West Coast tasting good but who know, logic tells me that bitterness would be way more noticeable and harsher when sour as it happens with smokiness and roasty notes, something to take into account if making a bitter sour
Tripels can be a good option to sour too, I've been planning it for some time but never brewed one yet, but sounds good, anything blonde and belgian sounds good when it comes to sours really, you can really sour a dubbel or a quad if not using roasty malts but IMO, the darker the sour is, the harder it gets to make it right so it's better to stick to the blond ones for the first sours and then try with trusted and tried dark sours before creating your own grist