With wheat I like Motueka late, or even as the lone hop.
With a rye IPA I recently tried Styrian Goldings in a series of late additions (with Horizon and Challenger in earlier additions) and liked the result. It would work in an English-style generic ale, but if you go that way add a substantial amount at -2 minutes. I learned that from another forum and it extracts a lot of woody and vanilla flavours that go with rye.
Rye has a more dominating flavour than wheat or barley base malt, but calculate the percentages in the combined brew; the Briess is not all rye nor the Cooper all wheat. If the total rye is much over 20% I'd lean toward English hops, noble hops or the versatile workhorse Willamette to highlight the rye. If the rye is more subdued the more assertive American hops you mention would work well.
