Maybe use all 5 of those hops. Chinook for bittering. Columbus at 30 min and dry hop. The other three at 5 min and 0 min plus a bit more for dry hop, plus a 45 min hop stand. I haven't done so but it sounds intriguing. I know lots of folks warn about +3 hops, but depending on the combo/amounts used I like the complexity of 5-hop IPAs.
+1. I like blending several hops for IPA, most times. Of course not every combo works, but that doesn't mean the practice is bad. Personally, I'd bitter with Chinook too, blend the rest (I've blended all these) and use 8 oz of the blend for a 40 minute stand @ 175F - No other hops in boil than the 60 minute. Then dry hop with 5-6 more oz of the mixture for 5 days, room temp.
That's 8 and 6 ounces for 5 gallons? Pity, I'm a stupid Belgian.
Well, personal taste should always come in. I know the 8 oz seems high, but there are many IPA recipes that have 15, 10, 5, and 0 minute additions of 2 oz each, ie., 8 oz total. I'm just adding them all in the whirlpool. And dry hopping totals of 4-6 oz aren't uncommon for AIPA nowadays. If it seems too much to you, definitely back off some.
EDIT - Here's what I left out - if you add all of your bittering hops in the kettle and the late hops to whirlpool (like I do for hoppy beers), you need to wait until you cool to 180F or under to add the whirlpool hops. Two reasons : 1/ The volatile oils that give you great hop flavor and aroma get driven off at hotter temps. Cooler temps preserve more of this magic. 2/ You extract more bitterness above 180F. So if you account for all of your bitterness in the kettle, you will pick up extra bitterness and lose hop flavor/aroma above 180F. Lose-lose. However, for other styles ,I will add all hops PERIOD at ~ 200F (cream ale is one), and for many styles no whirlpool hopping at all. It all depends on what you're after.