In simple terms, proteins, tannins, and yeast come in contact with polyphenols, humulinones, raw AA%, ect.. during dry hopping. These compounds bind with suspended yeast and form a haze, similar to chill haze. It has little to do with hop oils. If you were to remove protein and yeast before dry hopping, you'd end up with a clearer beer because these compounds (mostly polyphenols) wouldn't have as much to bind to. The reason small breweries are making hazy IPAs is simple
they are adding lots of hops to yeasty/protein rich beer and not centrifuging or filtering, allowing the yeast to stay in suspension.
If your goal is achieve a hazy/turbid IPA, brew with high protein malts (wheat/rye/oats) and dry hop when there is still some yeast activity. Dont fine or filter. Yeast choice does play a role here - both with haze and hop character - although much of the said benefits of hazy IPA yeasts (conan/1318) is conjecture.
So why brew a hazy IPA? The super hazy IPA trend goes against a lot of what we have learned about achieving traditional hop aroma/flavor. Hazy IPAs are not necessarily more hoppy (oil concentration wise) than non-hazy or clear IPAs. The opposite is often true. However, what is different is that hazy IPAs contain more haze forming compounds (namely yeast, non-isomerized alpha, polyphenol, tannins, chlorophyl, humuininones, ect) than clearer beer. These compounds are quite flavorful and people have become accustomed to their character, so much that we now have the NE style IPA as a mark of difference. Of course, mouthfeel and bitterness also play a role here.
What is important is that these other compounds do not readily contribute to what could be considered true to type or definable hop character. You can use soup as an analogy
throw in the whole spice rack and youll be hard pressed to pick out singular flavors. Yeast and hops sort of work the same way, you lose certain aroma/flavors in favor of others. Thats not to say one type of IPA is worse or better, just different. I enjoy them both. Although I dont expect a turbid NE style IPA to be winning at GABF anytime soon.