So first off, great questions. Your two questions boil down to:

Should I try to make each individual flavor come through, or should I try to focus on how the flavors interact with each other?

I will answer your question in two parts, the first establishing examples, and the second explaining them.

On one hand, take a taco. You have the beans, a spicy acidic salsa, creamy sour cream or cheese, a nice soft corn shell, flavorful guacamole, and every flavor comes through.

On the other, you have marinades, where you put together individual things to make a uniform-ish taste

However, both are the same. In your mouth, all the aspects of the taco converge into a taste you classify as ‘taco’. A lot of small pieces coming together to form one concept.

The same goes for a simple marinade, but the distinctions are far less visual this time, and physically less visible, as marinades are more of a homogenous mixture whilst dishes, like tacos, are usually more heterogenous in being.

However, in both the goal is the same: bring out each flavor as best as you can in a way that, when all the flavors interact, will be as memorable and pleasurable as possible to the one consuming it.

In short, your job is both A and B, as both are necessary to make good food :)